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Cavalo Nero with Chilli and Garlic

Cavalo Nero with Chilli and Garlic

Cavalo Nero is a vegetable that is often overlooked in the shops because we don’t now what to do with it or how to cook it.

Cavalo Nero leaves are very dark green and almost black so it’s also known as black cabbage, Tuscan kale, Italian kale and our favourite dinosaur kale.  

Cooking surfaces

BBQ Temperature

200°C

Ingredients

  • 200g Cavalo Nero (usually a bag)
  • 2 tbsp light olive oil
  • 1/2 a long red chilli, finely chopped
  • 2 garlic cloves, finely sliced
  • drizzle of balsamic vinegar (optional)

Method

  1. Setup your Egg for a direct cook with the stainless steel grid above the coals. Get it to 200°C.
  2. To prepare the Cavalo Nero, cut the leaves from the stem, then roll up the leaves and cut them into 1 to 2cm strips.
  3. Heat up the oil.
  4. Add your garlic and chilli to the pan and fry for 2 to 3 minutes to soften.
  5. Add the Cavalo Nero to the pan for around 5 minutes stirring every minute.
  6. The first time we cooked this dish, we added a drizzle of  balsamic for a hint of sweetness for a further 2 mins stirring every 30 seconds.
  7. During the live cook we forgot to add the balsamic.  Instead we cooked it a bit hotter and the leaves wilted and started to catch on the edges.
  8. It reminded us of eating crispy seaweed.
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