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Close up of a cavalo nero on a plate with a fork

Cavolo Nero With Fennel And Garlic

Chef Tripti
Sauteed Cavolo Nero with fennel seeds and garlic
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Prep Time 5 minutes
Cook Time 10 minutes
Course Side Dish
Cuisine Modern European
Servings 3 people
Calories 84 kcal

Equipment

Ingredients
  

  • 300 gms Cavolo Nero 2 bunches
  • 10 gms Garlic
  • 1 teaspoon Fennel seeds
  • 1 tablespoon Olive oil
  • 1 teaspoon Sea salt flakes

Instructions
 

  • Wash and pat dry the Cavolo Nero leaves.
  • Roughly chop the garlic.
  • Thinly shred the Cavolo Nero leaves and finely chop the stems. Keep the stems separate as the cooking time will be different.
  • Heat the olive oil in a pot or a pan over medium heat. Add the garlic and fennel seeds and fry for a minute.
  • Now add the finely chopped stems of the Cavolo Nero and saute for a minute before adding the leaves.
  • Season with salt and add 50 ml of water and cover. Cook for 5 to 7 minutes.
  • Once cooked give it a good mix and serve hot or cold.

Nutrition

Calories: 84kcal (4%)Carbohydrates: 6g (2%)Protein: 3g (6%)Fat: 6g (9%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 841mg (37%)Potassium: 373mg (11%)Fiber: 4g (17%)Sugar: 1g (1%)Vitamin A: 9991IU (200%)Vitamin C: 95mg (115%)Calcium: 269mg (27%)Iron: 2mg (11%)

NOTES

The nutritional information is or guidelines only, generated by the Spoonacular API.
Keyword Cavolo nero, fennel seeds, garlic, healthy, plantbased, side dish, simple, vegan
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