Crispy cavolo nero recipe with lemon and garlic is a delightful way to enjoy this nutrient-packed leafy green. With the zesty brightness of lemon and a hint of garlic, this simple dish transforms cavolo nero into a crispy treat perfect as a snack or a side.
Cavolo nero, also known as Tuscan kale or black kale, is a beloved ingredient in Italian cuisine, particularly in Tuscany. It dates back to the 18th century and is a key component in traditional dishes like ribollita, a hearty Tuscan soup. This leafy green is not only tasty but also rich in vitamins A, C, and K, along with iron and calcium.
Serve your crispy cavolo nero with lemon and garlic alongside roasted chicken or grilled fish for a healthy and crunchy side. It also makes an excellent topping for soups and salads. For an extra touch of flavour, sprinkle with grated Parmesan or a bit more lemon zest before serving.
Keep any leftovers in an airtight container at room temperature. The crispy texture is best enjoyed fresh, but they will stay crisp for up to two days if stored properly. Avoid refrigeration, as it can cause the leaves to become soggy.
To reheat your crispy cavolo nero, place it in a preheated oven at 150°C (300°F) for 3-4 minutes. This will help restore its crispiness without burning the leaves.
Enjoying cavolo nero in this crispy form is a tasty and nutritious way to incorporate more greens into your diet. We'd love to hear your thoughts on this recipe! Share your experiences in the comments below and subscribe to our newsletter for more delicious ideas.
Crispy cavolo nero with lemon and garlic offers a deliciously crunchy snack or side dish that's both nutritious and easy to make. Tossed with zesty lemon juice, minced garlic, and a hint of red pepper flakes, this recipe transforms simple Tuscan kale into a mouth-watering treat. Perfect for adding a healthy twist to your meal!
Preheat your oven to 180°C (350°F).
Wash the cavolo nero leaves thoroughly and tear them into bite-sized pieces, discarding any tough stems.
In a large bowl, combine the minced garlic, extra virgin olive oil, lemon juice, lemon zest, red pepper flakes, salt, and pepper. Whisk together until well combined.
Add the torn cavolo nero leaves to the bowl and toss well to ensure all the leaves are evenly coated with the dressing.
Spread the dressed cavolo nero leaves in a single layer on a parchment-lined baking sheet. Bake in the preheated oven for 6-8 minutes, or until the leaves are crispy but not burnt. Keep a close eye on them as they can cook quickly.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.
