In autumn, our favorite greengrocer not only stocks pumpkins and other seasonal produce, but also lesser-known vegetables, such as black kale, also known as cavolo nero, in German also called “Palmkohl” (palm kale). Its enormous leaves really do resemble palm fronds. This wonderful vegetable originates from Tuscany and has a more delicate flavour, but is just as complex and earthy as the kale we know in Germany (“Grünkohl”), only not quite as intense. It’s most often used in soups, but it also works wonderfully in pasta dishes.
This recipe is actually very simple, and we only need a few ingredients:
First, dice onion and sauté it in plenty of good olive oil in a pan over medium high heat. The onion shouldn’t brown, but rather soften gently.
While this is happening, brush mushrooms clean and cut them into pieces. Add the mushrooms to the onions and let them sizzle gently in the olive oil.
Then wash the cavolo nero leaves thoroughly. They often come straight from the soil and can be covered in it. This is a good sign, as this vegetable is not typically grown in greenhouses, but is usually a healthy field crop.
Then separate the greens from the stems. The stems are hard and often woody and are put in the compost or organic waste bin. The larger the leaves, the harder the stems, which were once even used to make walking sticks. Cut the greens into larger pieces; they should not be too small.
Now add the kale to the pan. Mix it well with the onions and mushrooms and give it time to wilt. Then season with salt and pepper. The final seasoning should be done at the very end. You can also add a clove of garlic crushed with the flat side of a knife to the pan. In Italy, however, there are very different regional views on the use of garlic and onions. Many believe that the two should not be used together in a dish. We don’t take such a strict view.
Now it’s time to cook the pasta. We’re using linguine, but spaghetti or tagliatelle also work well for this dish.
Finally, add quartered cherry tomatoes to the sauce. They should not be cut so small that they fall apart in the pan. The dish thrives on each forkful containing a different mixture of vegetables, which is what makes it so exciting. It is sufficient if the tomatoes just melt slightly in the heat.
Now add a little of the pasta cooking water. This is well salted and contains starch from the pasta, which thickens the sauce when stirred.
Then grate a generous portion of Parmigiano Reggiano.
Do not drain the pasta in a colander, but add it dripping wet to the pan and mix it thoroughly with the vegetables and Parmigiano.
Only now season finally with salt and pepper to taste.
Enjoy.
And may the taste be with you.
Ingredients (for 4 people):
3 tbsp olive oil
1 large onion
Optional: 1 clove of garlic
160 g mushrooms
400 g cavolo nero
10–12 cherry tomatoes
80 g Parmigiano Reggiano
400 g linguine or spaghetti
Salt and pepper
