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Ingredients
- 2 lb cavolo nero or kale, stems and center ribs discarded
- 1 cup finely chopped white onion
- 1 cup chopped fresh cilantro
- 2 tablespoons olive oil
Method
- Put cavolo nero crosswise into 1/4-inch-wide strips and cook in a large pot of salted boiling water 3 minutes.
- Reserve 1/4 cup cooking liquid and drain cavolo nero in a colander.
- Cook onion and 1/2 cup cilantro in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until onion is softened.
- Add cavolo nero, salt to taste, and reserved cooking liquid and simmer, stirring, until cavolo nero is just tender, 3 to 5 minutes.
- Stir in remaining 1/2 cup cilantro and season with salt and pepper.
