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Cavolo nero with pancetta

This Cavolo nero with Pancetta is ready in just 10 minutes and can be served as a side dish (for example with roasted poultry or game) or with pasta or in a wrap. It’s very delicious as the salty Pancetta really complements the earthy, nutty flavours of the black cabbage.
Print Recipe
Prep Time 2 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g pancetta cubed
  • 1 Tbsp olive oil
  • 2 cloves of garlic sliced
  • 1 head Cavolo Nero
  • Juice of half a lemon
  • Ground pepper

Method
 

  1. Heat the oil in frying pan, add the pancetta and cook until crispy.
  2. Meanwhile slice the Cavolo nero into thin ribbons (remove the thick part of the central stalks). Rinse under running water, then drain.
  3. Add the garlic to the pancetta and stir for a few seconds. Add the rinsed Cavolo nero and the lemon juice. Stir and put a lid on. Turn down the heat and gently simmer for 5 minutes, until the leaves are just tender.
  4. Season with freshly ground pepper and serve.