Maggie Beer

Braised Cavolo Nero

Cavolo Nero is a variety of kale with a long tradition in Italian cuisine. Maggie recommends this recipe as a perfect accompaniment or side dish.

For more recipes like this, Join Maggie's Food Club

Step 1: Blanch the chopped cavolo nero by plunging it briefly in a saucepan of boiling water until just tender, then drain immediately and set aside.

Step 2: Heat the olive oil over low-medium heat, then saute the garlic. Add the anchovy fillets and cavolo nero and season with a little salt and pepper. Saute slowly for about 5 minutes, until the cavolo nero is tender on the tooth.

Maggie's tip: I like to serve this as an accompaniment, and it works especially well with slow-roasted oyster blade.

Tip: If you love Extra Virgin Olive Oil as much as Maggie, find this and other delicious must have ingredients to use in the kitchen in our beautiful Maggie's Favourites Hamper.


  1. 1 bunch cavolo nero washed and roughly chopped
  2. 1 clove garlic

Braised Cavolo Nero appears in

Add to your favourites

Looking for delicious recipe inspiration? Sign up to the Food Club and receive weekly seasonal recipes delivered to your inbox