Cavolo Nero with Garlic and Chilli

A real taste of Italy.


  • 1.20 kg cavolo nero (washed and tough stalks removed)
  • 45 ml olive oil
  • 2 garlic cloves (peeled and crushed)
  • 1 fresh red chilli (seeded and finely chopped)
  • salt and freshly ground black pepper


  1. Place the cavolo nero in a large heavy based saucepan (do not add any water).
  2. Cover the pan and cook gently for 6-7 minutes until it wilts, stir occasionally to keep from sticking.
  3. Drain well and allow to cool slightly, and then squeeze out excess water.
  4. Chop roughly.
  5. Heat the oil in the same pan.
  6. Stir in the garlic and chilli and fry for two minutes.
  7. Add the cavolo nero, season to taste and cook until the spinach is heated through.


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