Braised Cavolo Nero with Chestnuts Italian recipe Breakfast- LateChef.com
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Italian Recipe

Appetizer

6 to 8
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Short Description

EELING CHESTNUTS IS TEDIOUS but worth it for the fine rich flavor and the textural contrast they add to any cabbage dish. When we're in Italy for Thanksgiving, this robustly flavored dish is a favorite on our table, made with cavolo nero, a type of very dark green kale that stands in the garden all winter, getting sweeter with each frost. It's an important source of vitamins when there's nothing else fresh to eat, and it's a magnificent source of all the powerful antioxidants the cabbage family comes armed with. Cavolo nero is increasingly available-often sold as Tuscan kale or lacinato kale.


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Cooking Procedure


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