Cavolo Nero cabbage

[jeral Profile]

Good in the shops just now. My twice-annual urge to deep fry is upon me, so I'm going to try deep-fried crispy seaweed later, plus a dribble of tahini thinned with lemon juice. I also fancy making various veg tempura and tasty/spicy dips. Apparently sweet potato tempura is popular, surprisingly to me, e.g. in Vietnamese bread roll with salad things.

Apparently you can bake cavolo nero pieces for crisps, but recipes sound a bit hit and miss as you have to watch it carefully to avoid it burning but said it had the advantage of being nutritionally good for the eyesight, lol.

Spotted some risen (baking powder) pancakes, which might be nice but a bit claggy maybe?

Any favourite recipes you use cavolo nero for? Ta.

[Badger's Mate Profile]

I have grown it in the past, a friend used to raise it from seed and give me the odd spare plant. I usually put it into stews, but remember SIL once fished all the Cavolo Nero from a plateful of dinner I gave her. Mrs B reminds me of the incident every time she sees the stuff.

[Alexandria Profile]

The only way I have ever prepared Cavolo is with Orecchiette, "Little Ear" Puglia Pasta ..

Cavolo: 200 grams approx ..
5 tablesp. Italian Bio Evoo
8 anchovy filets
1 Basilicata chili pepper dry crumbled
1 garlic clove minced
1 bay leaf
250 grams of Orechiette pasta from scratch

Absolutely extraordinary and a true classic of the Puglia región of southeastern Italy on the Adriatic which is its homeland ..

Exemplary post !!!

Have a lovely day ..

[Lusciouslush Profile]

I do like it in a stirfry with ginger & garlic - as you would use pak choi or in a minestrone - it must still have some bite for me tho'.

I've had this recipe ear marked to try for ages now...…

kahakaikitchen.blogspot.com/2015/09/blue-cheese-mash-with-cavolo-nero-kale.html


Ooomph...........!!

[Stokey Sue Profile]

I like cavolo nero, just don't steam it, turns it to leather for reasons I don't understand

I haven't tried making kale crisps as I've had bought ones and don't see the point

This soup is my favourite cavolo nero recipe, but it contains a glaring error - obviously (IMO) you don't need 1 kilogram of each green veg (that would be 400g per serving ) I think she meant "one" farmer's market bunch or supermarket pack of each, so about 300g of each

https://www.bbcgoodfood.com/recipes/1732/the-river-cafes-winter-minestrone

[Badger's Mate Profile]

I think there's a taco recipe using Cavolo Nero which turns up at Wahaca seasonally, or is in one of the recipe books.

[Alexandria Profile]

Sue,

Blanch 1st and then, sauté in Italian Evoo ..

Never boil it ..

Have a nice day ..

[jeral Profile]

Member 461, I read a recipe where leaf bits were sautéed - quote: "Until nice and chewy". Wouldn't be my cup of tea; maybe chewing cud endlessly is an acquired pleasure.

[jeral Profile]

Stokey Sue, many thanks for the River Cafe soup recipe. Sounds well worth a go. As you say, it's the ingredient list combo that matters, well to me as I usually fiddle with recipes anyway.

Lusciouslush, I'd certainly like the garlic and ginger (stir fry), and/or chilli and citrus lemon/orange (NB zest) variations. Although cheese seems to figure in a lot of recipes it strikes me as odd. That said, I did see a baked filo pie recipe where cheese makes sense and it looked good too.

[Stokey Sue Profile]

Sue,

Blanch 1st and then, sauté in Italian Evoo ..

Never boil it ..

Have a nice day ..

I don't really distinguish betweern boiling and blanching for the simple preparation of cabbage as a side dish - but the point is don't steam either as a method of blanching or final cooking, it has a different effect to blanching in water and I find that quite odd, but I know other people have found the same - though in fact I don't dislike it just lightly boiled / blanched and then seasoned or dressed , though I would often sauté with a little garlic and chilli flakes

[Alexandria Profile]

Sue and Jeral,

I blanch mine just until tender and then sauté in Italian Evoo for a few minutes ..


Another point, remove the veins and shred or slice finely into small to medium size lengthwise pieces ..

Always is tender and absolutely outstandingly Delicious especially with a short pasta which is the only way I have ever prepared it ..


Have a nice evening ..


Getting late here .. 23.30 .. ( I am on tour in Portugal all month ) ..

[karadekoolaid Profile]

Cook it with raisins. Remove the stalk and cut the cavolo nero into strips, then sauté with a few cloves of garlic. Add the raisins and veg stock. Cook till done.

Alternately you could make Haak - if you have some asafoetida. If not, stir fry some onion, ginger and garlic;then stirfry some turmeric and cumin ( or a tsp of curry powder) ; add the cavolo nero and cook through until done. If you´re a chile fan, add some fresh chopped green chiles.

[Alexandria Profile]

Karakoolaide,

Love the raisin idea ! Like a Catalan Spinach which is blanched and then sautéed with raisins, Evoo, garlic and pine nuts or almonds ..

Thanks ..

[karadekoolaid Profile]

I have not used Cavolo Nero, but I HAVE used spinach, and/or beetroot leaves for this recipe - and then served it as a bruschetta. It surprises people - who then say it´s delicious.

[Stokey Sue Profile]

I use spring greens or chard for haak
Cavolo nero is much tougher and I think would need blanching

I don't put either turmeric or cumin into haak, I follow Madhur Jaffrey's recipe - just asafoetida, dried red chilli and fresh green chilli. Though I admit I have been known to add garlic. She prefers mustard oil, but I don't tend to use it, I am not keen on either mustard oil or rape seed (colza), both stink and are weirdly greasy (they are closely related)

[karadekoolaid Profile]

I sometimes make it Madshur Jaffrey´s way, Sue - especially when I want to demonstrate how asafoetida gives a (somewhat remote) oniony/garlicky flavour to the greens. If there´s no asafoetida around, however, the onion/garlic/cumin etc. route also works.