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Lemon and garlic butter cavolo nero recipe

Lemon and garlic butter cavolo nero recipe

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Created by The Tesco Real Food team

This delicious side dish transforms a pack of cavolo nero (otherwise known as Tuscan kale) into something quite special and luxurious, with just a few ingredients. You could serve this with your Christmas dinner or any Sunday roast, or toss any leftovers through pasta for an easy veggie dinner! See method

Ingredients

  • 30g blanched hazelnuts
  • 15g butter
  • 1 garlic clove, crushed
  • 200g pack Tesco Finest cavolo nero kale, sliced
  • ½ lemon, zested and juiced
High in vitamin A; high in vitamin C

Each serving contains

  • Energy

    275kj
    67kcal     3%

  • Fat

    6g 8%

  • Saturates

    2g 8%

  • Sugars

    1g 1%

  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 1.1g Protein 2g Fibre 1.4g

Method

  1. Toast the hazelnuts in a dry frying pan over a medium heat for 5-10 mins, stirring often, until toasted. Tip onto a board, chop, then set aside. 
  2. Melt the butter in the empty pan over a medium heat and fry the garlic for 1 min or until fragrant. Add the cavolo nero and a pinch of salt, cook for 2 mins using tongs to turn the leaves, then add a splash of water and cook for 1 more min or until softened, stirring often. 
  3. Remove from the heat, squeeze over the lemon juice, stir, then scatter with the lemon zest and hazelnuts to serve. Any leftovers will keep for up to 3 days in an airtight container in the fridge.

See more Roast side dishes

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