Black cabbage sautéed with leeks and Taggiasca olives, a side dish that combines the best of Mediterranean tradition. With this vegetable, you can prepare many tasty recipes: from the classic ribollita, to a delicious farinata with black cabbage and beans or exquisite crostoni with black cabbage. Today, however, I used black cabbage for a simple and refined recipe, perfect to accompany any main course, from meat to fish dishes. In a few easy steps, you will bring to the table a side dish that will win over the whole family, thanks to the combination of genuine and tasty ingredients like leek and Taggiasca olives. A dish with an autumnal flavor that cannot be missing from your tables.
See you at the next recipe!!!
TRY ALSO:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 114.50 (Kcal)
- Carbohydrates 14.38 (g) of which sugars 6.60 (g)
- Proteins 2.73 (g)
- Fat 6.43 (g) of which saturated 0.94 (g)of which unsaturated 1.35 (g)
- Fibers 5.23 (g)
- Sodium 837.39 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.76 lbs black cabbage
- 2 tablespoons extra virgin olive oil
- 1 leek
- 1.75 oz Taggiasca olives
- to taste salt
Tools: sautéed black cabbage
- 1 High-sided saucepan
- 1 Frying pan
Recipe: sautéed black cabbage
Wash the black cabbage leaves very well, then remove the central rib by holding the base of the leaf with one hand and pulling with the other towards the tip on both sides of the leafy part; this way it will be very easy to clean the cabbage. Continue leaf by leaf until you finish them, then roughly chop them for easier cooking.
Now steam the leaves for 10-15 minutes or blanch them; if you choose the latter option, remember to squeeze them well after draining.
In a non-stick pan, pour the oil, add a leek cut into slices (remember to clean it by removing 3 or 4 outer leaves) and the Taggiasca olives that you have previously drained well. Sauté for a few minutes, add the black cabbage, salt, pepper, and sauté in the pan for 5 minutes. Your side dish is ready to be served.
A unique side dish of black cabbage with Taggiasca olives and leeks with a slightly bitter flavor that becomes slightly sweeter when sautéed. It cooks in no time and is a recipe that even meets the taste of the most refined palates.
Storage and tips:
Storage: it keeps in the fridge for 2-3 days when stored in a container with a lid.
Tips: with sautéed black cabbage, you can also prepare a tasty frittata by simply adding beaten eggs enriched with grated pecorino or parmesan cheese in the pan.
FAQ (Questions and Answers)
Can I cook the black cabbage in advance?
Certainly, you can get ahead in the recipe by blanching the vegetable in advance and sautéeing it in the pan just before use.
How can I enrich the recipe?
When sautéing the black cabbage in the pan, you can add 4 or 5 anchovy fillets in oil, and for those who like it, a spicy chili pepper.
