Cavolo nero is a leafy cabbage, originating in Tuscany, Italy. The leaves are a very dark green, almost black, hence its name, which translates into English as 'black cabbage'.

Can you freeze cavolo nero?

Yes! Cavolo nero freezes extremely well. To freeze cavolo nero, simply blanch the leaves in boiling water for a minute, then cool them quickly in icy water, drain and store them in an airtight container or freezer bag for up to three months. Perfect for when you want to add a nutritious twist to future meals – without having to go to the supermarket.

How long to steam cavolo nero?

We recommend steaming cavolo nero for around 5-7 minutes for optimum results.

Is cavolo nero good for you?

Cavolo nero is packed with vitamins A, C and K, along with antioxidants and fibre. It’s a fantastic way to boost your immune system, support healthy digestion and give your meals a nutritious punch. Healthy and delicious – what’s not to love?

Cavolo Nero Recipes

Cavolo nero is a nutrient-dense nutritional powerhouse, perfect for a boost of goodness in your midweek meals. Browse cavolo nero recipes here today.

Confit Duck Curry.

Cajun Spiced Salmon and Chive Dressing

with Mixed Potato and Cavolo Nero Mash

Thyme Roasted Chicken and Gravy

with Roast Potatoes, Creamed Greens and Mashed Swede

British Roast Pork Belly

with Colcannon Mash and a Roasted Fennel & Mustard Sauce

Roasted Duck Leg

with Garlicky Cavolo Nero and Red Wine Sauce

Tuscan Style Sausage

with Cavolo Nero Colcannon and Balsamic Onion Gravy

Cajun Spiced Chicken and Chive Dressing

with Mixed Potato and Cavolo Nero Mash

Pork, Sage and Onion Creamy Spaghetti

with Cavolo Nero

Roasted Chicken and Creamy Pesto Sauce

with Buttered Potatoes and Cavolo Nero

Roast Beef and Rosemary Roasties

with Sticky Roots, Cavolo Nero and Onion Gravy

Honey Mustard Sausages

with Cavolo Nero Colcannon and Balsamic Onion Gravy

Peri Peri Rump Steak in Creamy Spiced Ricotta Sauce

with Cheesy Mashed Potato, Buttery Green Beans and Cavolo Nero

Herby Creamy Rigatoni

with Garlicky Greens and Creme Fraiche

Butternut & Sage Gratin

with Cavolo Nero and Baby Leaf Salad

Smoky Pork Sausage and Chorizo Stew

with Cavolo Nero and Mushrooms

Sweet Potato and Parsnip Gratin

with Cavolo Nero

Sirloin Steak and Creamy Mushroom Sauce

with Fondant Potatoes and Cavolo Nero

Chicken and Bacon Winter Veg Toss

to Creamy Pesto Chicken and Pancetta Pasta Salad

Butternut Squash Steaks

with Butterbean Mash, Garlicky Cavolo Nero and a Lemony Crumb

Rosemary Chicken Breast and Cacio e Pepe Bacon Chickpeas

with Leek and Roasted Cavolo Nero

Harissa Spiced Butter Bean and Cavolo Nero Stew

with Feta Crumb, Pea Shoot Salad and Garlic Ciabatta

Butter Bean and Cavolo Nero Stew

with Pesto and Ciabatta

Warming Harissa Double Beef and Sweet Potato Bulgur Bowl

with Cavolo Nero and Yoghurt Drizzle

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Get inspired

How to Prepare Cavolo Nero

When meal prepping, it’s essential to get it right to save your time in the future and ensure that the dish you end up with is the most delicious it can be. Here's how to prep your cavolo nero:

Rinse: Wash your cavolo nero leaves under cold running water to remove any dirt.
Strip the leaves: Hold the stem with one hand, and with the other, pull the leaves away from the tough, central stem.
Chop: Stack the leaves and slice them into your desired size, either thin ribbons (chiffonade - a French cooking technique that involves cutting leafy greens or herbs into long, thin ribbons) or larger pieces, depending on your recipe of choice.

How to Cook Cavolo Nero

Cavolo nero is an extremely versatile leafy green, great in pasta dishes, soup recipes and more, which can be cooked using many different methods, with ease. Here are some of our favourites:

Frying cavolo nero: Sauté cavolo nero in a drizzle of olive oil with garlic until wilted and tender, which generally takes about 5 minutes.
Steaming cavolo nero: Steam cavolo nero for 5-7 minutes until tender, then season with olive oil, lemon juice and a pinch of salt for a light, healthy side.
Boiling cavolo nero: Boil in slightly salted water for 3-5 minutes, then drain and serve or use in recipes.
Roasting cavolo nero: Toss with olive oil, salt and pepper, then roast at 200°C for 10-15 minutes until crispy.