Sautéed Black Cabbage

Name: Sautéed Black Cabbage
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: Italian kale (cavolo nero) 6 cups; White onions small 1; Garlic 1 clove; Fresh chili pepper 1; Water 0.42 cup; Extra virgin olive oil 1.4 oz; Fine salt to taste

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Difficulty: Very easy
Prep time: 10 min
Cook time: 35 min
Serving: 4
Cost: Very low

PRESENTATION

Recipe by
Nicola Sorrentino

Sautéed cavolo nero is a classic side dish you'll see all over Tuscany, especially when the weather cools down. Honestly, folks love this sautéed kale because it's pretty simple—just a handful of basic ingredients like onion and a pinch of chili pepper. That's all you need to bring out the best in the vegetable. I mean, the kale gets tossed in the pan and cooks up tender but still firm, which people really really enjoy with Tuscan kale. Plus, the little bit of heat from the chili works with the earthy flavor, making every bite a mix of tangy and savory. It's a healthy kale side dish that's both rustic and a bit special—perfect for almost any meal. Seriously good with grilled meats or roasted fish, which, by the way, are also super popular in Tuscany.

This dish? Fits perfectly into any day—quick to make but never boring. People in Tuscany have used cavolo nero forever, not just in ribollita but in all sorts of easy kale recipes for busy weeknights. The sautéed cavolo nero style? It really keeps the veggies’ nutrients locked in and brings out their natural, slightly sweet flavor. Just drizzle a bit of good olive oil at the end for that moist finish and a rich, deep taste. You'll spot this dish as a base for bowls or salads. And you know what? Some folks even toss in extra garlic or a squeeze of lemon for more kick, turning it into their go-to garlic kale recipe.

However you serve it, this quick kale sauté brings a bit of Tuscany to the table. Proves that keeping things simple can still make for a really crispy, satisfying plate of food every time. For a little twist, try adding some toasted pine nuts or shaved Parmesan. It can enhance the dish's richness and add a nutty crunch that complements the kale beautifully. Enjoy a touch of Tuscany with every bite—and let the flavors transport you to the beautiful Italian countryside. For sure, you’ll love it.

How to prepare Sautéed Black Cabbage

To prepare sautéed black cabbage, first peel and chop the onion 1, then chop the chili pepper as well 2. In a pan, pour 1.5 tablespoons of oil and add the onion 3.

Add the garlic 4 and chili pepper 5 and cook on low heat for about 7-8 minutes, stirring occasionally 6.

Meanwhile, prepare the black cabbage: remove the central stem 7, wash the leaves well under water, draining the excess 8 and add them to the pan 9.

Cover with a lid and cook, still on low heat, for at least 20 minutes 10. After 10 minutes, add water and salt 11 and continue cooking 12.

After 20 minutes of cooking, remove the garlic and add the remaining oil, then increase the heat 13 and let it flavor for another minute 14. Your sautéed black cabbage is ready to be served 15!