Cavolo nero is one of my favourite winter vegetables and not just because of its seductive Italian name and dark good looks. I infinitely prefer cavolo nero to curly kale which I find a bit tough and raspy to eat even after being blanched in boiling water and then sautéed. Cavolo nero retains a bite once cooked but is still lovely to eat. This brassica is very on trend currently but fashion-forward Lois was cooking it in the 1990s with this recipe which she picked up from a River Cafe cookbook.
Cavolo nero with fennel seeds (Lois Daish, Listener, July 3 1999)
bunch of cavolo nero
extra virgin olive oil
2 garlic cloves, finely chopped
1/2 teaspoon fennel seeds, crushed
sea salt and freshly ground black pepper
Strip the leaves from the cavolo nero. I find the best way to do this is to grip the cut end of the stalk and run your thumb and forefinger along the length of the stem to pull the green leaves away. Bring a large pot of salted water to the boil and blanch the cavolo nero leaves for about 3 minutes. Drain in a colander and put the pot back on the stove. Slosh in some olive oil and add the garlic and fennel seeds. Stir for a couple of minutes until fragrant and then add the cavolo nero back into the pan. Cook for a couple of minutes. Put into a warmed serving bowl and drizzle with more olive oil.