I highly recommend you grow your own, we recently started our own vegetable garden, it is so easy to grow cavalo nero, and now we no longer pay for the cabbage, we just pick it and eat it.
Now this salad has simple ingredients, the ratio of cavalo nero or kale to Potatoes can vary, you can add more potatoes if you like, you can add less, that is completely up to you.
You really need to use a good quality extra virgin olive oil, the best you can buy. Now I never measure how much I put in, I just keep adding it until I can taste it, and it tastes nice. Honestly you keep adding oil until it tastes right, it will taste good, you will taste the cabbage but also taste the olive oil. Next time I make this I will measure the oil content so you can have it as a guide.
Cavalo Nero bunches are quite small so you need more bunches than if you are using kale. That is why this salad is expensive if using cavalo nero and why I recommend growing your own. Kale on the other hand is much cheaper and works just as well.
You can add some raw crushed garlic into the cooked cabbage when you are adding the oil. My parents always do this and I love it, but my family prefer it without, so that is up to you.
I love this on its own, and is great as a side to barbecue meat, but it is extremely good as a side dish to barbecue fish, it just works so well.
So here is a family recipe that my dad grew up on, that he has shared with me and now I make for my family.
6 bunches of cavalo nero, shredded
2 large bunches Kale, finely shredded, discard stalks
2-3 large Desiree potatoes, peeled, cut into a large dice
1 clove garlic, crushed (optional)
Salt and Pepper, to taste
Extra Virgin olive oil
Place the diced potatoes in a large saucepan, fill the saucepan halfway full with cold tap water. Add a teaspoon of salt. Turn the heat to high and bring to the boil.
Once boiling reduce heat slightly, but keep the water boiling, cook for 5 minutes.
Add the finely shredded cavalo nero to the potatoes. As it wilts keep pressing the cavalo nero into the water, if you need, top up with boiling water from the kettle (the cavalo nero needs to be covered with water). Cook a further 10 minutes until the cavalo nero has softened and more importantly, the potatoes are cooked through.
Strain into a colander, then return to the saucepan.
Add crushed garlic, if using now, then add salt, pepper and extra virgin olive oil. This is all to taste. Keep adding oil until the salad tastes great.
Place in a serving bowl and serve.
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