One-Pot Cavolo Nero, Chorizo, And Giant Beans With Pecorino – a delicious recipe with olive oil, Spanish chorizo, bunches Cavolo, black pepper, garlic, giant beans. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat a skillet over medium-high heat and add the olive oil and chorizo. Saute the chorizo until it just begins to take on color and render its fat, 2 minutes.
2
While the chorizo is cooking, cut out the spines from the Cavolo Nero leaves, and cut the leaves into a rough 1-inch chop. Add the Cavolo Nero to the pan with the chorizo when the chorizo has just begun to take on color. Grate in the black pepper, and cover the pan with a lid.
3
After 3 minutes, add the garlic and giant beans to the pan. Toss everything around, and replace the cover. Cook another 2 to 3 minutes, until the Cavolo Nero is just tender.
4
Divide the Cavolo Nero, chorizo, and beans between two wide bowls. Zest the 1/2 lemon, and divide the zest over the top of the two bowls. Top with a light grating of Pecorino. Cut the zested half-lemon into two wedges, and serve alongside the Cavolo Nero. Spritz just before eating.
164
kcal
Calories
4
g
Fat
25
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 tablespoon olive oil, 3.5 to 4 ounces Spanish chorizo, cut into 1/4-inch discs, 2 bunches Cavolo Nero (about 7 ounces each), 12 twists black pepper on the pepper mill, and more.
Yes, One-Pot Cavolo Nero, Chorizo, And Giant Beans With Pecorino falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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