Healthy Cavolo Nero with Dry meat

##Nutrient-Rich Cavolo Nero Paired with Savory Dry Meat

Healthy Cavolo Nero with Dry meat

• Cavolo Nero is highly beneficial for the digestive system, surpassing both cabbage and nettle in its advantages. Rich in polyphenols, it offers protective benefits against various cancers, including prostate, ovarian, and lung cancer. Additionally, it supports eye health and is beneficial for individuals with cataracts. This leafy green is a staple in Montenegrin cuisine. The recipe includes a variety of meats and vegetables, making it ideal for preparation in a pressure cooker. My mother frequently made this dish, and I have adopted her method. This delicious meal is not only nutritious but should be part of our daily diet. For those who prefer a meat-free option, cooked lentils can be an excellent substitute. Please review the NOTE before preparing this dish and follow the recipe closely.

Healthy Cavolo Nero with Dry meat

Ingredients: simple, total time:1 h 40 min., 6-8 serving

• 500 g — rasthan kavolo nero

• 500-600 g dry meat/ 2 Carniola sausages, 6 dry ribs, 100 g bacon

• 4 potatoes/ diced

• 4 carrots/ cut into rings

• 3 medium heads onion/ finely chopped

• 4 cloves of garlic/ minced

• salt and ground pepper to taste

• 1 Tbsp dry spice Vegeta

• 50 g butter

• 350 vegetable broth

• 300-400 ml water/ or as needed

• 2 tsp red ground pepper

• 1 Tbsp flour/ optional

• 4 Tbsp Olive oil EVO to taste

• Deep pot 6 liters

Healthy Cavolo Nero with Dry meat

Preparation:

1. Thoroughly wash the cavolo nero leaves and remove the tough stems. Chop the leaves into pieces.

2. Finely chop the onion and garlic. Dice the potatoes and bacon into cubes.

3. Sauté the onions in olive oil until they become transparent and soft, approximately 20 minutes, stirring occasionally and keeping the pot covered, over moderate heat.

4. Add the dried meat and bacon, stirring occasionally, and cover the pot for about 15 minutes.

5. After this time, incorporate the carrots, potatoes, and dry spice Vegeta. Mix all ingredients thoroughly and simmer for about 10 minutes.

6. Next, add butter. Once the butter has melted, add the minced garlic and stir.

7. Once the garlic releases its aroma, add the chopped cavolo nero.

8. Allow the vegetables to release their juices for approximately 15 minutes, stirring occasionally.

9. Subsequently, add salt, ground red pepper, and vegetable broth.

10. I also added 300 ml of water. Stir all ingredients well and cover the pot.

11. I used a 6-liter pot. The liquid level is 3–4 fingers below the rim of the pot.

12. I did not add flour to this stew, as the potatoes release their starch during cooking, achieving the desired consistency. However, if a thicker stew is preferred, mix flour with a little water, add it immediately, and reduce the heat.

13. Allow it to cook for approximately 35–40 minutes, covered.

14. Turn off the heat.

15. Serve warm with a drizzle of olive oil.

Buon appetito!

NOTE:

• It is crucial to keep the pot covered with a lid while cooking this dish and to stir occasionally, particularly during the stewing of onions and meat.

• When cleaning the cavolo nero, I removed only the stems and thoroughly washed them under warm water. I retained the central vein as it is nutritious; there is no need to discard it.

• I cut the cavolo nero into large pieces, leaving the smaller leaves whole.

• From the moment you add the rashtan — cavolo nero, it is cooked for a maximum of 40 minutes, no more, because then it loses all the quality vitamins.

• Keep the rest of the stew in the refrigerator for up to 4 days, covered.

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