Cavolo Nero with Coriander

Ingredients for Cavolo Nero with Coriander

• 900g cavolo nero or kale, stems and centre ribs discarded

• 160g finely chopped white onion

• 1 cup chopped fresh coriander

• 2 tablespoons olive oil

How to make Cavolo Nero with Coriander

Put cavolo nero crosswise into 1/4-inch-wide strips and cook in a large pot of salted boiling water 3 minutes. Reserve 60ml cooking liquid and drain cavolo nero in a colander.

Cook onion and 1/2 cup coriander 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 coriander and season with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.