Cavolo Nero with Cilantro
A flavorful Italian-inspired dish combining tender cavolo nero (black kale) with fresh cilantro and sautéed onions, creating a healthy and aromatic side dish.
6 servings
15 min
Ingredients
- •2 lb cavolo nero or kale, stems and center ribs discarded
- •1 cup finely chopped white onion
- •1 cup chopped fresh cilantro
- •2 tablespoons olive oil
Cooking Instructions
- 1.
Put cavolo nero crosswise into 1/4-inch-wide strips and cook in a large pot of salted boiling water 3 minutes. Reserve 1/4 cup cooking liquid and drain cavolo nero in a colander.
5 min
- 2.
Cook onion and 1/2 cup cilantro in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until onion is softened. Add cavolo nero, salt to taste, and reserved cooking liquid and simmer, stirring, until cavolo nero is just tender, 3 to 5 minutes. Stir in remaining 1/2 cup cilantro and season with salt and pepper.
10 min
