A real taste of Italy.


  • 1.2 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


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

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