Garlic & Lemon Cavolo Nero
The king of kale sides, this garlic and lemon cavolo nero side dish is guaranteed to lift your meal! The lemon gives this dish a real boost, and pairs perfectly with grilled meats or fish, or your Sunday roast.
Serves: 4-6 as a side
Prep: 10 Mins
Cooking Time: 10 Mins
Ready In: 20 mins
- 200g Cavolo Nero
- Glug Olive Oil
- 2 Lemons
- 2 Garlic Cloves
- Rinse 200g cavolo nero and remove the centre rib
- Chop to the size of your liking- I keep it quite large, but for small kids, you may prefer to shred it
- Add a small glug of olive to a large sautee pan, and tip in 2 crushed garlic cloves and the zest of 2 lemons. Cook for 2-3 minutes, until fragrant, then tip in the cavolo nero.
- Add a small glass of water and then pop a lid on the pan and steam for 3-5 minutes.
- Finally, stir through the juice of the 2 lemons, give a good stir, and serve immediately.
Method
- Rinse 200g cavolo nero and remove the centre rib
- Chop to the size of your liking- I keep it quite large, but for small kids, you may prefer to shred it
- Add a small glug of olive to a large sautee pan, and tip in 2 crushed garlic cloves and the zest of 2 lemons. Cook for 2-3 minutes, until fragrant, then tip in the cavolo nero.
- Add a small glass of water and then pop a lid on the pan and steam for 3-5 minutes.
- Finally, stir through the juice of the 2 lemons, give a good stir, and serve immediately.
Ingredients
- 200g Cavolo Nero
- Glug Olive Oil
- 2 Lemons
- 2 Garlic Cloves
Additional Information
Weaning infants may find eating this challenging to start with, as leafy foods can stick to the roof of their mouth- try mixing this through mashed potato, or even scrambled egg for easy self-feeding.
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