Cavolo nero
Cavolo nero holds its texture in a brothy soup.
What it brings
Texture and bitterness. Texture: silky ribbons.
Flavour notes: earthy, green, mediterranean.
How to use it in soup
Add 5 minutes before the end of cooking.
Prep: Strip leaves from stems and shred. Suggested amount: 80 g for two portions.
Storage
Refrigerate and use within 5 days.
Swaps
Curly kale · Savoy cabbage
Recipes with cavolo nero
Mushroom, barley & cavolo nero soup
Earthy mushrooms and chewy pearl barley with ribbons of cavolo nero and miso.
82 min9 plantsVegan
White bean & cavolo nero broth
A Tuscan-style broth of cannellini beans, tomato and cavolo nero.
61 min12 plantsVegan
Green lentil & quinoa broth
A herby, chunky broth with green lentils, quinoa and cavolo nero.
61 min12 plantsVegan