Here is another good recipe for cabbage cooking, today it is the turn of delicious Cavolo Nero, which is not only abundant, but especially tasty, because this nice brassica, improves its flavour with a good frost!
Celery is in season as well in January/February, so it is good to try these two vegetables in this dish.
Braised celery, red onions and Cavolo Nero
1 Tbsp olive oil
1 large red onion
½ head celery
500 g curly kale or cavolo nero or any other beautiful seasonal cabbage or spring greens
50 ml olive oil
50 ml water
a good measure of vermouth about 50 ml.
the zest of a lemon
salt and pepper to taste
1 Tbsp parmesan (optional)
Pre-heat the oven to 180 C
Cut the onion into wedges
Trim the celery and slice in a diagonal, 1 inch slices are nice
Trim and wash the kale, reserve
In a large pan, heat up 1 Tbsp of olive oil and sauté the onion for one minute; add some of the greens and sauté for another minute. Transfer to a baking tray and mix well with the celery and the rest of the greens.
Mix the oil and water with the vermouth and pour this mix onto the vegetables, mix to coat well, season with salt and pepper and cover tightly with foil. Put in the oven and leave to braise until the vegetables are soft. This can take about 30 minutes. If you want to make this dish in advance, cook until the vegetables start to look cooked but they still feel al dente, later on you can put back in the oven and continue cooking until they are soft; this last process can last about 8 minutes. Once ready, mix with the lemon zest.
Serve on a dish and decorate with some shaved or grated parmesan and eat immediately.