Lemon and garlic butter cavolo nero recipe
Created by The Tesco Recipes team
This delicious side dish transforms a pack of cavolo nero (otherwise known as Tuscan kale) into something quite special, with just a few ingredients. You could serve this with your Christmas dinner or any Sunday roast, or toss leftovers through pasta for an easy veggie dinner!
See method- Serves 6
- Takes 20 mins
- 67 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 30g blanched hazelnuts
- 15g butter
- 1 garlic clove, crushed
- 200g pack Tesco Finest cavolo nero kale, sliced
- ½ lemon, zested and juiced
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Shop ingredientsEach serving contains
- Energy
- 275kJ 67.0kcal
- Fat
- 6g
- Saturates
- 2g
- Salt
- 0.1g
- Sugars
- 1g
of the Reference intake
Carbohydrate 1.1gProtein 2.0gFibre 1.4g
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- 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.
- 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.
- 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
