Cavolo Nero Ripassato

Name: Cavolo Nero Ripassato
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Toscana
Ingredients: 600 g cavolo nero; 60 ml Extra virgin olive oil; 3 cloves Garlic cloves; 1 piece peperoncino; 10 g Fine sea salt; 1 pinch freshly ground black pepper

Cavolo nero ripassato is a classic Tuscan side dish of tender boiled black kale sautéed in robust extra virgin olive oil with garlic and chilli.

🇮🇹Italy· Tuscany

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Difficulty: Easy
Calories: 160 kcal

Ingredients

0 of 6 gathered

Servings

600 g cavolo nero — tough central stems stripped out and discarded
60 ml Extra virgin olive oil — robust Tuscan oil preferred
3 cloves Garlic cloves — peeled and lightly crushed
1 piece peperoncino — dried red chilli, crumbled
10 g Fine sea salt — for boiling water and seasoning to taste
1 pinch freshly ground black pepper — to finish

Equipment

•Large cooking pot
•Colander
•Chef's knife
•Large frying pan
•Wooden spoon

Nutrition

Per serving, approximate

Calories: 160 kcal
fat: 14 g
carbs: 8 g
fibre: 4 g
protein: 4 g
calories: 160 kcal

Instructions

1
Strip the leafy greens from the tough central woody stems and wash thoroughly in cold water.
2
Bring a large pot of salted water to a rolling boil over high heat.
3
Add the kale leaves and boil for eight to ten minutes until completely tender.
4
Drain the cooked kale in a colander, pressing gently with a spoon to remove excess moisture.
5
Roughly chop the drained greens into bite-sized lengths on a clean chopping board.
6
Heat the extra virgin olive oil in a wide frying pan over medium-low heat.
7
Add the crushed garlic and dried chilli, sizzling gently until the garlic turns lightly golden and fragrant.
8
Add the chopped kale to the pan and toss thoroughly to coat in the seasoned oil.
9
Sauté for five minutes, stirring frequently so the leaves absorb the flavours without drying out.
10
Season with a small pinch of fine sea salt and black pepper before serving hot.

Chef's tips

Do not skip boiling the kale first, as raw cavolo nero will remain tough and leathery if sautéed directly. Press out excess water thoroughly before frying to allow the leaves to absorb the flavoured oil rather than steaming.

Ingredient substitutions

cavolo nero → curly kale or Swiss chard, adjusting the boiling time until tender
peperoncino → a pinch of dried red chilli flakes

Storage

Store leftover sautéed kale in an airtight container in the refrigerator for up to three days.

Reheating

Reheat gently in a warm skillet with a splash of water and a drizzle of olive oil until piping hot.

Common mistakes to avoid

•Failing to remove the fibrous central stems, which remain unpleasantly woody.
•Browning the garlic too fast over high heat, which turns the dish bitter.

Serving suggestions

Serve hot alongside grilled Tuscan sausages or slow-cooked white cannellini beans.Spoon over warm toasted slices of rustic crusty bread rubbed with raw garlic.