Mark’s Veg Plot: Cavolo Nero with Polenta
The recipe for Cavolo Nero with Polenta is a delicious and nutritious dish that combines the earthy flavor of cavolo nero with the creamy texture of polenta. Cavolo Nero, also known as black cabbage or Tuscan kale, is a dark leafy green that is rich in vitamins and minerals. Polenta, on the other hand, is a traditional Italian dish made from ground cornmeal. When combined, these ingredients create a flavorful and satisfying meal that is perfect for any occasion.
To make Cavolo Nero with Polenta, you will need the following ingredients:
- 1 bunch of cavolo nero
- 1 cup of polenta
- 4 cups of water
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions:
- Start by preparing the cavolo nero. Remove the tough stalks from the leaves and chop them into small pieces.
- Bring a pot of water to a boil and blanch the cavolo nero for 3 minutes. Drain and set aside.
- In a separate pot, bring 4 cups of water to a boil. Slowly add the polenta, stirring constantly to prevent clumping.
- Reduce the heat to low and simmer the polenta for 30 minutes, or until it thickens. Stir occasionally to prevent sticking.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and cook until softened.
- Add the blanched cavolo nero to the skillet and cook for an additional 5 minutes, or until the leaves are tender.
- Season with salt and pepper to taste.
- To serve, spoon the polenta onto individual plates and top with the cavolo nero mixture.
Enjoy your Cavolo Nero with Polenta!
Preparation time: 45 minutes
Servings: 4
Nutrition Facts: (per serving)
- Calories: 250
- Total Fat: 8g
- Protein: 5g
- Carbohydrates: 40g
- Fiber: 6g
Tips:
- For added flavor, you can sprinkle grated Parmesan cheese over the top of the dish before serving.
- Feel free to add other vegetables, such as roasted red peppers or sautéed mushrooms, to the cavolo nero mixture for extra texture and taste.
- If you prefer a creamier polenta, you can substitute milk or vegetable broth for some of the water.
FAQs:
Q: Can I use regular kale instead of cavolo nero?
A: Yes, you can use regular kale as a substitute for cavolo nero in this recipe. However, the taste and texture may be slightly different.
Q: Can I make this dish ahead of time?
A: Yes, you can prepare the cavolo nero and polenta in advance and assemble the dish just before serving.
Q: Can I freeze the leftovers?
A: Yes, you can freeze any leftover cavolo nero with polenta for future meals. Just be sure to store it in an airtight container or freezer bag.
This recipe for Cavolo Nero with Polenta is a versatile and delicious dish that is sure to satisfy your taste buds. Whether you are cooking for yourself or serving a crowd, this recipe is easy to make and customizable to your liking. So why not give it a try and enjoy the flavors of Italy in the comfort of your own home?
