Braised Cavolo Nero & Chicken

Braised Cavolo Nero & Chicken

Regular readers may have noticed that while I remove the tough centre stems from vegetables such as cavolo nero, kale and chard, I do not discard them, but rather chop and cook them for longer than the leaves – in this recipe the stems are cooked with the leeks.

I do this because I can’t bear to throw this part of the vegetable away – it just seems such a waste and why would I throw something that is perfectly edible in the rubbish?

These stems are delicious, add bulk to a dish and if cook until tender will not be noticed in the finished dish. Colourful chard stems also add colour to your dish.

Braised Cavolo Nero & Chicken

Kale can be used instead of cavolo nero, if you wish.

Serves 4

8 chicken drumsticks
sea salt and freshly ground black pepper
olive oil
1 lemon, very thinly sliced and seeds removed
1 leek, thinly sliced
1 bunch cavolo nero, stems removed and sliced, leaves sliced
2 cloves garlic, minced
pinch dried red pepper flakes

1              Season drumsticks with salt. Heat a frying pan over a
medium heat, add a good splash of oil. Add drumsticks and cook for 4-5 minutes, turn over and cook, for 4-5 minutes longer or brown. Remove and set aside.

2              Add lemon slices and cook for 4-5 minutes each side or until brown.

3              Add leek and cavolo nero stems to pan, cover and cook, over a medium heat for 8-10 minutes or until leeks are tender. Add garlic and red pepper flakes and cook, tossing, for 1 minute or until
fragrant. Add cavolo nero leaves and 1 cup water, cover and cook, tossing occasionally, for 5-8 minutes or until cavolo nero starts to wilt.

4              Place drumsticks on top of cavolo nero, cover and cook, over medium heat for 25 minutes or until chicken is cooked. Season
cavolo nero mixture with a good grind of salt and black pepper. Serve with caramelised lemon slices.

So tell me, do you try to use all parts of a vegetable?

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Garlic, lemon: Krismaw Gardens – Hastings; Leek, cavolo nero: Epicurean Supplies – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: red pepper flakes, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]


Follow my blog with Bloglovin

6 thoughts on “Braised Cavolo Nero & Chicken”

  1. Cavolo Nero is my fave kinda green vegetable. I remember the first time I tried it, I was working in a kitchen in London, the chef screamed at me – Aussie…. CavNero! I stood there staring at him thinking he’d just had a stroke or something. He stopped mid service & made me eat some. It was the beginning of a wonderful relationship. Long story short… Trying your recipe stat.
    Anna @ shenANNAgans recently posted…CBR Food Bloggers Meet at Pialligo EstateMy Profile

  2. I love one pot dishes Rachel and this is so healthy. I am not a big fan of cavolo nero but would make this with chard or spinach instead. Lovely flavours, as always, beautiful photograph. I tend to give the stalks to the chickens so they are not wasted but prefer the green leafy bits whereas my mother cooks everything (she has no chickens). This is a Delightful dish 🙂
    Merryn recently posted…June Garden Share CollectiveMy Profile

Comments are closed.