Cavolo nero is most commonly associated with Italian food and it pairs particularly well with autumnal Italian flavours. Theo Randall serves it as part of a rustic dinner of Spatchcock pigeon with pancetta and porcini, while Laurie Gear serves Saddle of venison with shallots and salt baked celeriac.
A fun preparation is to make 'crispy seaweed' with cavolo nero, by chiffonading and deep-frying as an alternative to spring greens. You can also use cavolo nero to make kale crisps as a tasty healthy snack.
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