Charred Cavolo Nero with Crispy Chickpeas, Lemon Oil & Parmesan
Charred Cavolo Nero with Crispy Chickpeas, Lemon & Parmesan is a modern, restaurant-style dish that highlights the deep, earthy flavour of fresh cavolo nero. The leaves are lightly blanched, then charred for a smoky finish and paired with golden, crispy chickpeas for texture. Finished with bright lemon, extra virgin olive oil and delicate Parmesan shavings, this elegant recipe is quick to prepare, nutrient-rich, and perfect as a vegetarian starter, side dish, or small plate.
Ingredients
- 350 g fresh cavolo nero, stalks removed, leaves left whole or halved lengthways
- 200 g cooked chickpeas, well drained
- 4 tbsp extra virgin olive oil (divided)
- 2 garlic cloves, finely sliced
- 1/2 tsp chilli flakes (optional)
- Zest of 1 lemon
- 1 tbsp fresh lemon juice
- 30 g Parmigiano Reggiano, finely shaved
- Sea salt & freshly cracked black pepper
Instructions
Prepare the cavolo nero
- Blanch the cavolo nero in well-salted boiling water for 2 minutes until just tender. Drain and refresh briefly in cold water. Squeeze dry thoroughly.
Char the greens
- Heat a heavy pan or grill pan over high heat. Add 1 tablespoon olive oil and lay in the cavolo nero in a single layer. Allow it to char lightly without stirring for 1–2 minutes per side until smoky and crisp at the edges. Season lightly and remove to a warm plate.
Crisp the chickpeas
- In the same pan, add 2 tablespoons olive oil. Add chickpeas, season with salt, and cook over medium-high heat until golden and crisp. Add sliced garlic and chilli flakes for the final 30 seconds, tossing gently.
Finish with lemon oil
- Remove from heat and stir through lemon zest and lemon juice. Taste and adjust seasoning.
Plate
- Arrange the charred cavolo nero neatly on warm plates. Spoon over the crispy chickpeas. Finish with shaved Parmesan, cracked black pepper, and a final drizzle of extra virgin olive oil or garlic oil.
Notes
This charred cavolo nero with crispy chickpeas recipe is a simple yet elegant way to enjoy fresh cavolo nero cabbage. Lightly blanching and charring the leaves brings out their natural sweetness while keeping a tender texture, making this dish ideal as a restaurant-style side dish, vegetarian starter, or small plate.
For a vegan cavolo nero recipe, simply omit the Parmesan or replace it with a plant-based hard cheese, nutritional yeast, or toasted breadcrumbs for added umami and crunch. The dish is naturally gluten-free, low in sugar, and rich in fibre, making it suitable for a wide range of diets.
This recipe works well for home cooks and food businesses, and pairs beautifully with grilled vegetables, roasted potatoes, pasta, or grain bowls. It’s also a great option for meal prep, plant-forward menus, and Mediterranean-inspired cooking.
Nutrition
Serving: 160g | Calories: 210kcal | Carbohydrates: 14g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Sodium: 180mg | Fiber: 6g | Sugar: 2g
