Sautéed Cavolo Nero with Chorizo, Giant Beans and Pecorino
Serves: 2 servings
Ingredients:
8
A flavorful and hearty dish featuring Cavolo Nero, Spanish chorizo, and giant beans, topped with zesty Pecorino Romano cheese.
Ingredients
| 1 | tablespoon olive oil |
|---|---|
| 3.5 to 4 ounces Spanish chorizo, cut into ¼-inch discs | |
| 2 | bunches Cavolo Nero (about 7 ounces each) |
| 12 | twists black pepper on the pepper mill |
| 2 | cloves garlic, thinly sliced |
| 1 | 14.5-ounce can giant beans, drained and rinsed (use butter beans as a substitute) |
| ½ | ½ lemon |
| Freshly grated Pecorino Romano cheese, to taste |
Instructions
| 1. | Begin by heating a skillet over medium-high heat. Add the olive oil and Spanish chorizo, and sauté the chorizo until it starts to develop color and release its fat, approximately 2 minutes. |
|---|---|
| 2. | While the chorizo is cooking, prepare the Cavolo Nero by removing the spines from the leaves and roughly chopping them into 1-inch pieces. Once the chorizo has started to brown, add the Cavolo Nero to the skillet. Grate fresh black pepper over the mixture, then cover the skillet with a lid. |
| 3. | After 3 minutes, introduce the sliced garlic and drained giant beans to the skillet. Mix all the ingredients together and cover the skillet again. Cook for an additional 2 to 3 minutes until the Cavolo Nero is just tender. |
| 4. | Divide the cooked Cavolo Nero, chorizo, and giant beans into two wide serving bowls. Zest half of the lemon and sprinkle the zest over the bowls. Finish with a light grating of Pecorino Romano cheese. Cut the zested lemon half into wedges and serve them alongside the dish. Squeeze the lemon over the dish just before enjoying. |
Published on Jul 19, 2024 by Luminița