Best Cavolo Nero With Parmesan Recipes

White Beans and Cavolo Nero image

Provided by Giada De Laurentiis

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 8

2 cups dried white beans, such as cannellini
1 sprig fresh sage
4 cloves garlic, peeled and smashed
2 tablespoons plus 1/2 cup extra-virgin olive oil
1 small bunch Tuscan kale (cavolo nero), chopped
1 3/4 teaspoons kosher salt
1/2 teaspoon red pepper flakes
1/2 cup freshly grated Parmesan

Steps:

In a medium Dutch oven, combine the white beans, sage, garlic, 2 tablespoons olive oil and 6 cups water (bottled preferred). Bring to a boil over medium-high heat, then reduce the heat to medium-low to maintain a gentle simmer. Cook, partially covered, for 1 hour 20 minutes, stirring occasionally; the beans should be just tender all the way through.
Add the kale, salt and red pepper flakes to the beans and stir to combine. Cover the pan and simmer until the kale is wilted and tender, an additional 15 minutes. Stir in the remaining 1/2 cup olive oil and the cheese to finish.

Cavolo Nero With Parmesan image

Provided by Martha Stewart

Number Of Ingredients 3

1/2 pound Parmesan cheese, coarsely grated
1/4 cup extra-virgin olive oil
1 pound Tuscan black cabbage, stems removed and discarded, leaves well washed and sliced crosswise into 1/4-inch-wide strips (1/2 pound leaves)

Steps:

In a large bowl, whisk together, cheese, oil, and 2 tablespoons water. Add cabbage, and toss to combine. Serve immediately, or let stand for 30 minutes before serving.