Braised Cavolo Nero & Green Cabbage with Bacon

For this recipe I like to use some green cabbage to attenuate and balance the bitterness of the Tuscan kale.  If you prefer an extra bold, in-your-face flavor use only Tuscan kale and switch the bacon to pancetta…. it will resuscitate the dead, I promise!

Tip: don’t use the stem, too hard to chew!  Peel the leaf off the stem instead, like in the picture.IMG_2237


Braised Tuscan & Green Cabbage

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  1. 2 Tbsp Olive oil
  2. 1 Medium Red Onion
  3. 2 Cloves of Garlic
  4. 2 Bunches Tuscan Kale
  5. 1 Green Cabbage
  6. 3 Thick Slices Applewood Bacon
  7. Stock or Water
  1. Wash and chop the cabbage in 1-1.5 inch pieces.
  2. Peel the leaves out of the kale stem, wash and slice them in 1-1.5 inch pieces.
  3. Cut the bacon in small strips, thinly slice the onion and saute both ingredients in a pot with the oil.
  4. When the onion starts to get soft add the garlic previously chopped.
  5. After few minutes add the cabbage and the kale, braised for a couple of minutes on high heat, then reduce to medium-low heat and braise covered with a lid for about 20 minutes.
  6. Add stock if it becomes too dry.
Cooking By Massimo