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Braised cavolo nero

Robust greens such as cavolo nero stand up well to a slow braise. Cooking cavolo nero in just olive oil and garlic is simply delicious, but the addition of ricotta salata and pancetta gives a welcome salty hit.

You'll need

480 gm (about 2 bunches) cavolo nero 60 ml (¼ cup) olive oil 100 gm mild pancetta, cut into batons 4 garlic cloves, thinly sliced 125 ml (½ cup) chicken stock For grating: ricotta salata (optional, see note)


  • 01
  • Preheat oven to 160C. Pull the cavolo nero leaves away from the thick ribs, wash well and set aside.
  • 02
  • Heat oil in a casserole over medium-high heat, then cook pancetta and garlic until just golden (2-3 minutes). Add cavolo nero, stir to combine, add stock, stir again, cover with a lid or foil and braise in the oven until cavolo nero is very tender (1-1½ hours). Serve with ricotta salata grated over.

Note Ricotta salata is a firm, salted variety of ricotta, available from select delicatessens.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Chunky, rustic red barbera.

Featured in

Apr 2014

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