In this dish, the greens are the driving ingredient. The cannellini beans and olive oil play a supporting role, bringing smoothness, nourishment and balance without overpowering the natural character of the kale. Cannellini beans are soft and delicate, which allows the cavolo nero to remain the dominant flavour, resulting in a beautifully silky, light and deeply nutritious meal.
Ingredients:
- 1 large bunch cavolo nero (stalks and leaves separated)
- 2 cloves garlic, sliced
- 2 tablespoons extra virgin olive oil (plus a little more at the end)
- 1 teaspoon salt
- 1 tin cannellini beans (low salt if possible), including the water
- Freshly ground black pepper (added at the end)
- Optional: chilli flakes or chilli oil
- Optional: bread or croutons for serving
Method:
- Separate the stalks from the leaves of the cavolo nero. Wash thoroughly.
- Cut the stalks into roughly 5–8 cm pieces and roughly chop the leaves into larger sections.
- Slice the garlic into thin slices (approximately 1 mm thick).
- Add the olive oil to a cold pan together with the sliced garlic.
- Turn the heat to medium-low and allow the garlic to gently warm and release flavour without burning.
- Add the cavolo nero stalks first and allow them to gently cook for a few minutes. Do not worry if they carry a little water from washing.
- Add the chopped leaves, season with 1 teaspoon of salt, mix well, cover and cook gently for 7–8 minutes until softened.
- Add the tin of cannellini beans including their liquid. Increase the heat briefly to bring everything back to temperature, then reduce to medium and cook gently with the lid on for around 15 minutes.
- Once silky and tender, finish with freshly ground black pepper and a final drizzle of olive oil.
- Serve as it is, with bread or croutons. Alternatively, add extra water and pasta, or cook with small cubes of potatoes for variation.
Watch a video of the recipe here.
