Recipe details

Denise says:

Cavolo Nero has been grown in the UK for over 15 years, yet in a recent survey by ‘Discover Kale’ 60% of people did not know what it is. It is also known as black kale, black cabbage or Tuscan kale. Packed with antioxidants, high in vitamins and minerals including lutein, vitamins A, C, K, fibre, calcium, manganese and iron; it is a must for the healthy shopping list. Delicious steamed or sautéed in coconut oil to make beautiful salads and stir fries, added to colourful soups or whizzed up in tasty smoothies.

Preparation Time: 15 minutes
Cooking time: 20 minutes
Serves: 6 people


150g Cavolo Nero cabbage - shredded
1 tablespoon extra virgin olive oil
2 small garlic cloves, crushed
250g quinoa, rinsed
1 teaspoon salt

4 tablespoons lemon juice
1 tablespoon extra virgin olive oil
30g parsley, coarsely chopped
2 spring onions – trimmed and thinly sliced
150g pomegranate seeds
100g almond nuts - toasted
Freshly ground black pepper


1) Place the cavolo nero cabbage in a saucepan of boiling water and simmer for 2 minutes. Drain and set aside.
2) In a small saucepan, heat 1 tablespoon of the olive oil. Add the crushed garlic cloves and cook until slightly browned, about 2 minutes. Place the rinsed quinoa into the pan to toast with the garlic oil, about 2 minutes. Add 300ml of salted water to the pan and bring to a boil. Reduce to a simmer, cover and cook until all water is absorbed, about 10-15 minutes. Leave to cool.
3) Mix in the lemon juice, olive oil and salt and whisk to combine.
4) Place the cooked quinoa into the bowl, and gently fold grains with the dressing until evenly coated.
5) Add the kale, parsley, spring onions, pomegranate seeds and almonds to the quinoa, toss to combine.
6) Season to taste with salt and pepper and serve