Braised Cavolo Nero

  • Serves

    serves 4-6


The leaves of cavolo nero (also known as Tuscan kale, Lacinato kale, or Dinosaur kale) cook slowly into a luscious heap when braised whole.


  • 14 cup extra-virgin olive oil
  • 1 tbsp. fennel seeds
  • 1 tsp. red pepper flakes
  • 12 cloves garlic, thinly sliced
  • 2 anchovy filets, finely chopped
  • 1 qt. Chicken Stock
  • 4 lb. cavolo nero, trimmed
  • Kosher salt and freshly ground black pepper


Step 1

Heat oil in a wide pot over medium-high heat. Add fennel seeds, red pepper flakes, garlic, and anchovies; cook until fragrant, 1–2 minutes.

Step 2

Add stock; bring to a boil. Add cavolo nero and salt and pepper to taste. Cook, covered, stirring occasionally, until leaves are somewhat wilted, 4–5 minutes. Reduce heat to medium-low; simmer, covered, until very tender, 40–45 minutes more.

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