Cavolo nero and cannellini


  • 20 leaves of cavolo nero
  • 2 garlic cloves
  • 2 tbsp extra virgin olive oil
  • generous pinch of salt
  • 1 can cannellini beans
  • 2 tbsp Kato Aged Balsamic Dressing

Cooking Instructions

Serves 4

Wash the cavolo nero leaves and then cut into strips, removing and discarding the hard vein in the centre.
Peel and chop the garlic. Place the olive oil, garlic and cavolo nero in a large pan that can be covered with a lid, and sauté stirring constantly for a few minutes until the leaves are completely oiled and start to sizzle. Add salt and water, then lower the heat to the minimum, cover the pot with a lid and simmer for 30 minutes.
Check the pot from time to time and add just a little water if needed. After 30 minutes add the content of a can of cannellini beans (including their water). Simmer on low for 20 more minutes, or until the cavolo nero leaves are tender. Adjust for salt and drizzle with Kato Aged Balsamic Dressing.
Serve hot or warm.