How to make cavolo nero with miso butter

Julia Platt Leonard recreates an Italian staple in under 10 minutes that’s packed with protein

(Julia Platt Leonard)

Cavolo nero, or black cabbage, is an accommodating vegetable to have around. It’s ideal for a quick stir fry, a longer braise or tossed into a vegetable soup.

It’s a staple in Italian cooking (Anna del Conte has a recipe for cavolo nero and potatoes sauteed with chilli and garlic from her book Vegetables all’Italiana that I would happily eat by the bowlful).

I’ve paired cavolo nero with white miso which is lush, slightly sweet and packed full of protein. Mirin adds another hint of sweetness which helps to balance out the bitterness of the greens while a dash of vinegar cuts through creaminess of the miso.