Cavolo Nero with Cilantro

Name: Cavolo Nero with Cilantro
Yield: 4 servings
Ingredients: 1 2 lb cavolo nero or kale, stems and center ribs discarded; 1 1 cup finely chopped white onion; 1 1 cup chopped fresh cilantro; 1 2 tablespoons olive oil

From the kitchen of Carly

Tender cavolo nero gets a bright treatment with cilantro, split between the cooking base and a final fresh finish. Soft white onion and olive oil anchor the greens, while reserved pasta water keeps everything silky and balanced without heaviness.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 lb cavolo nero or kale, stems and center ribs discarded
11 cup finely chopped white onion
11 cup chopped fresh cilantro
12 tablespoons olive oil

Instructions

Put cavolo nero crosswise into 1/4-inch-wide strips and cook in a large pot of salted boiling water 3 minutes. Reserve 1/4 cup cooking liquid and drain cavolo nero in a colander.
Cook onion and 1/2 cup cilantro in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until onion is softened. Add cavolo nero, salt to taste, and reserved cooking liquid and simmer, stirring, until cavolo nero is just tender, 3 to 5 minutes. Stir in remaining 1/2 cup cilantro and season with salt and pepper.