A lovely alternative to cabbage or kale in winter, tender yet still with enough bite to hold more robust flavors.
Place on a large pot of salted water to boil.
Trim the cavolo nero by stripping the leaves from the fibrous stems.
Cut into quarters and blanch in the boiling water, scooping out after approximately 1 minute and plunging into cold water.
Peel and finely slice the garlic.
Zest and separately juice the lemon.
Heat the olive oil gently and add the garlic, cook over a low heat until golden, add the zest, when fragrant add the lemon juice.
Warm the dry cavolo nero through the dressing until hot, season with the maldon and black pepper.
«Adding chilli, either dried flakes, or finely diced to the dressing will add spice to your dish and a nice flavor balance.»