CookEat Recipe
Cavolo Nero in Meat Jus
Finely chopped Tuscan kale warmed in rich meat juices and butter, with a separate garlic-toast preparation included.
Method
Steps
Step 1
Gather the ingredients: 600 g cavolo nero or Tuscan kale; 150 ml prepared meat jus; 20 g butter; Black pepper and salt only if needed; Water for boiling.
Step 2
Strip the tough central ribs from the cavolo nero leaves and wash well.
Step 3
Boil in water for about 10–15 minutes until tender.
Step 4
Drain and chop finely.
Step 5
Put the meat jus and butter in a pan. Add the chopped kale, season with pepper and little or no salt, and cook gently for about 8–10 minutes so it takes up the juices. Add a little broth or water only if needed to keep it moist. Serve hot as a side dish.
Step 6
If no meat jus is available, make the source alternative: finely chop 30 g prosciutto and 30 g onion.
Step 7
If no meat jus is available: Cook in 10 g butter for about 8–10 minutes until the onion is well browned.
Step 8
If no meat jus is available: Then add about 150 ml broth and simmer for 5 minutes.
Step 9
If no meat jus is available: Strain, discarding the solids, and use these juices instead of the prepared meat jus in step 5, adding the same 20 g finishing butter.
Step 10
For cavolo con le fette, prepare a separate batch of 600 g kale by boiling as above and keep some of its hot cooking water. Omit the meat jus, ham, onion and butter.
Step 11
For cavolo con le fette: Toast 4 bread slices about 2 cm thick, rub lightly with a cut garlic clove, briefly dip each slice into the hot kale cooking water and put on plates.
Step 12
For cavolo con le fette: Top with the hot drained kale and season with salt, pepper and about 3 tablespoons olive oil. Serve immediately.
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