Cavolo nero is a member of the kale family and is available year-round in the United States. The reason you might have trouble finding it at farm stands, specialty produce markets, or natural foods stores is because of its many aliases: Tuscan kale, black cabbage, lacinata, lacinato, dinosaur kale, flat black cabbage, thousand-headed cabbage. Its rich, sweet, almost meaty flavor will have you hooked with the first bite.

　　Active time: 30 min Start to finish: 30 min

　　

Ingredients

Makes 6 servings

　　2 lb cavolo nero or kale, stems and center ribs discarded

　　1 cup finely chopped white onion

　　1 cup chopped fresh cilantro

　　2 tablespoons olive oil

　　

Step 1

Put cavolo nero crosswise into 1/4-inch-wide strips and cook in a large pot of salted boiling water 3 minutes. Reserve 1/4 cup cooking liquid and drain cavolo nero in a colander.

　　

Step 2

Cook onion and 1/2 cup cilantro in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until onion is softened. Add cavolo nero, salt to taste, and reserved cooking liquid and simmer, stirring, until cavolo nero is just tender, 3 to 5 minutes. Stir in remaining 1/2 cup cilantro and season with salt and pepper.