Moroccan Cavolo Nero Stew
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Moroccan Cavolo Nero Stew Recipe
As a family, we believe in meatless Mondays. This Moroccan cavolo nero recipe is our go-to meatless Monday dish. It is, in my opinion, the best and healthiest way to start a new week. Meatless Monday is a movement that encourages people to reduce their meat consumption. The founder's claim will lead to people eating more plant-based throughout their week.
I for one, believe in meatless Mondays and this cavolo nero recipe is the perfect plant-based recipe and it tastes really good as well. Lacinato kale or, in Italian and often in English, cavolo nero is a variety of kale with a long tradition in Italian cuisine, especially that of Tuscany. It is also known as Tuscan kale, Italian kale, dinosaur kale, kale, flat back kale, palm tree kale, or black Tuscan palm. Lacinato kale has been grown in Tuscany for centuries and is one of the traditional ingredients of minestrone and ribollit.
The health benefits of cavolo nero are off the chart and for one, it contains more vitamin C than a whole orange. Making this cavolo nero recipe, the perfect winter companion. Although, we enjoy this recipe throughout the year. Cavolo nero is perfect in salads, soups, stews, and any recipe calling for kale.
The requests we received for this cavolo nero recipe have been overwhelming. Please tell us what you think of this cavolo nero recipe. You can also tag us on Instagram @cookingcatdotcom.
Thanks and happy cavolo nero cooking.
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Recipe Info
Yield
Serves: 4
Nutrition
Cooking Times
Preparation
Ingredients
Directions
- Heat your oven to 180C. Put the tomatoes on a baking sheet lined with baking parchment, drizzle over 2 tablespoons olive oil, season with salt and pepper, and roast in the oven for 20 mins or until soft. Remove and set aside
- In the meantime, pour 2 tablespoons olive oil into a large saucepan. Add the butternut, thyme, garlic, and onion. Season to taste and cook over low heat for 15 mins or until the vegetables begin to soften
- Add the chickpeas, tomatoes bay leaf, ground spices and harissa paste. Season to taste and pour in the stock. Bring to the boil, then reduce the heat and simmer for 30-35 mins until reduced
- Place the curmbled feta in a small bowl and add the remaining olive oil and the lemon zest, and mix well and set aside
- Toast the fennel seeds in a frying pan, then lightly crush. An easy way to do this is to blace the seeds in a small plastic bag and crush with a rolling pin
- Add the ground coriander and cavolo nero to the stew and cook for 2 mins. Place the Moroccon cavolo nero stew in a bowl and top with a tablespoon scoop of feta, spinkle with fennel seeds, and some seasoning. Serve with lemon wedges on the side. Garnish with fresh coriander. Enjoy!
Current Rating
5.00 from 6
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Sally Fields
Perfect cavolo nero recipe. Loved it. 5.00Respond to Comments
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Bart Simmons
Now I also know what to do with cavolo nero. Great insights and fantastic recipe. Thanks for sharing. 5.00Respond to Comments
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Stewart Berry
I have been in the cooking industry for over 30 years and it is the first time I have heard of cavolo nero. Great recipe. 5.00Respond to Comments
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Shirley Mann
The best cavolo nero recipe I have tried. Healthy and delicious. Excellent. 5.00Respond to Comments
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Debbie Hawle
What a great Moroccon stew recipe. Loved the kale in it. Delicious. 5.00Respond to Comments
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Hanlie Gerber
I had to try this cavolo nero recipe after returning from a UK trip, where I heard of cavolo nero for the first time. Delicious. 5.00Respond to Comments
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