Cavolo nero with sumac yogurt and almonds

0 from 0 votes
Recipe by Damaris Beems Course: Dip, Mezze, SidesCuisine: Lebanese, Palestinian, Arabic
Servings

4

Preparation

10

minutes
Cooking time

10

minutes
Total time

20

minutes

Once you have eaten cavolo nero (palm cabbage), you want to make more of it. At least, that’s what happened to me. It’s such a great flavorful leafy vegetable. Who behaves like a good boy in the pan, in a dish. Always adding exactly what is necessary to make it delicious. Just keeping the balance between all the ingredients. And it has exactly the right bite. I’m very sensitive to that.

Ingredients

  • 1 kilo cavolo nero (palm cabbage)

  • 2 cloves garlic

  • 2 table spoons plant based butter

  • 0,5 lemon (for its juice)

  • 200 ml plant based yogurt

  • 0,5 table spoon plant based honey

  • 0,25 table spoon sumac

  • 2 table spoons almonds

preparation

  • Cut the stems of the cavolo nero, just like the thick veins. Then cut the leaves into large pieces. Finely chop the garlic. And squeeze the lemon.
  • In a bowl, mix the yogurt, with almost all of the lemon juice, honey, and sumac. Meanwhile, toast the almonds in a dry frying pan.
  • Heat a large frying pan and heat the olive oil. Stirfry the cavolo nero alternately until it has become nice and soft. You do this for about 5 minutes or until you think it’s okay. is. Then slide the cavolo nero aside and put the butter and garlic there. Heat it, fry it a little and then mix it with the cavolo nero. Deglaze with whatever lemon juice you had left. Season with salt and pepper.
  • Transfer the cavolo nero to a bowl. Drizzle with the almonds. Pour the yogurt in the middle.

We bring vegan cooking to the next level

Tag @a.la.damaris on Instagram and hashtag it #webringvegancookingtothenextlevel

We bring vegan cooking to the next level

Follow us @a-la-damaris on Pinterest

We bring vegan cooking to the next level

Like us on Facebook

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *