i bought my first cavolo nero of the season last week and was keen to try something new with it. old favourites include ribollita, various pasta dishes, pesto plus a lovely barley and pumpkin dish, all of which i am sure will be cooked in the coming weeks, as i tend to get obsessed with this leafy delight.
instead, i took inspiration from a red lentil, kale and coconut dish and cooked a pan of gently spiced coconut and cavolo nero dal. the quantities below are all approximate – you can increase any component if you want to emphasise particular flavours.
having said that, i don’t think the dish needs much, if any, tweaking - i had thought about adding spices at an early stage or finishing it with some fresh coriander leaves but don’t think either are needed. the final touch of lime zest and juice is well worth it though, as this gives a fresh zingy flavour which contrasts nicely with both the creamy coconut and lentil flavours as well as the green grassiness of the kale.