Cavolo Nero W/ Garlic & Olive Oil

A perfect side for any Italian recipe, get your greens in with a burst of flavour in this favourite at the school

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To prepare the Cavolo Nero W/ Garlic & Olive Oil

Serves 8 - 10

Remove the green leaves from the kale and discard the stem. Wash thoroughly. Blanch the kale in boiling salted water for about 1 minute and refresh in cold water, then drain. Chop the leaves in half if they are too large. Heat the olive oil in a wide frying pan. When hot, add the slices of garlic. When the edges of the garlic start turning colour, add in the wilted kale. Season with salt and keep tossing the kale until heated through and tender.


  • 2 cloves garlic, finely sliced
  • 500g cavolo nero
  • 2 tbsp olive oil

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