Cavolo Nero
Does anyone have a good recipe to use up Cavolo Nero? We’ve gotten it in our food boxes a couple times now, and every time we’ve cooked it’s been, well, supremely underwhelming. In fact, I’d say we just plain don’t like it. Last night we used this gorgeous recipe which I had high hopes for… but it was still bitter and mushy and stringy and gross. We ate it, but it wasn’t great. I have a feeling we’ll be getting it again, so what the heck can we do with it?
kylie gusset
September 13, 2010 — 3:32 pm
101cookbooks has tons of kale recipes: http://www.101cookbooks.com/ingredient/kale
i basically treat it the same way as spinach and throw it into vegie soups and stir fries. i think it helps not to eat it by itself – definitely put it with other things, and it works well with lemon juice.
Lara
September 13, 2010 — 4:01 pm
I’ve only cooked it once, I sliced it fairly finely and chucked it in a minestrone. It was really good, and I’ve been craving it ever since, but it’s not often at Granville Woolies 😉
Ailsa
September 13, 2010 — 5:43 pm
Make Kale Chips? shred it as finely as you like, spray it with oil and lay it out as thinly as possible on a baking sheet.
Bake in the oven at about 180degrees until it is completely dry and crispy. Sprinkle with a mix of salt and sugar (the sugar is important, you can use garlic salt or other flavoured salt if you like) and YUM!!
Very similar to the crispy seaweed you get in the chinese restaurants in the UK.
You won’t be sorry I promise..