So the Cavalo Nero from yesterday…this is how it most frequently makes an appearance…sauteed with garlic and olive oil, usually at least twice a week.
Like spinach, it cooks down by at least half – if not more, so cut up at a minimum an entire bunch. It goes with everything, or even on it’s own. It is currently filling my NEED VEGETABLES cravings, and we have exterminated the vampires for miles based on the amount of garlic we are going through.
If you can’t find Tuscan Cabbage, silver beet, chard or even english spinach would make for a good stand-in.
1 bunch Cavalo Nero [Tuscan Cabbage]
2 large cloves garlic
Olive oil, sea salt, cracked black pepper
Under 100 words:
Cut off bottom 2 inches of the leaves. Rinse and roughly chop. Roughly dice garlic.
Saute garlic in a small bit of olive oil on medium low heat for a minute. Toss through greens with the water from rinsing still clinging to them. Cover for 2 minutes to steam briefly, toss/stir for another minute or two until tender, wilted and bright green.
Serve hot or room temperature.
If using chard you will want to cover and steam for about 5 minutes instead of 2. Spinach will cook up in the same amount of time as the Cavalo Nero.
UPDATE: I’ve see alot of recipes lately that say to blanch and dry the greens before sauteing them. I really can’t be bothered to go through all that extra work which is why I steam them with a lid on first, then saute to remove the water and finish up the cooking. One less pot used = one less pot to wash = good thing.