Vegetables Sautéed Cavolo Nero with Nut Butter and Ricotta Salata 4.0 (1) 1 Review A trio of freshly toasted nuts blend into a nut butter with a silky and creamy base that still has plenty of crunch from the finely chopped nuts. A bright splash lemon juice, and salty, ricotta salata round out this simple but rich braise. The recipe was one prepared by Copenhagen chef Christian F. Puglisi at a week-long culinary retreat at Rocca delle Tre Contrade in Sicily. By Christian Puglisi Updated on September 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Aubrie Pick Active Time: 20 mins Total Time: 25 mins Yield: 6 Ingredients 1/4 cup walnuts 1/4 cup hazelnuts 1/4 cup almonds 1/4 cup extra-virgin olive oil 2 (1-pound) bunches cavolo nero (see Note) 1/2 cup water 1/4 cup unsalted butter 1 tablespoons fresh lemon juice 1 1/2 teaspoons fine sea salt 2 ounces ricotta salata cheese, crumbled (about 1/2 cup) Directions Preheat oven to 325°F. Place walnuts, hazelnuts, and almonds on a rimmed baking sheet. Bake in preheated oven until nuts are toasted, about 6 minutes. Place toasted nuts and olive oil in a food processor; pulse until nuts are finely chopped and a paste begins to form, about 10 pulses. Set nut butter aside. Remove and discard stems from kale. Tear kale into bite-size pieces (about 20 cups). Heat a large Dutch oven over high. Add kale, and cook, stirring constantly, 10 seconds. Add 1/2 cup water and butter, and cook, stirring occasionally, until kale is just tender and still bright green, about 3 minutes. Remove from heat, and toss with nut butter. Stir in lemon juice and salt. Transfer to a platter, and sprinkle with ricotta salata. Make Ahead Nut butter can be made up to 1 day ahead and stored in an airtight container at room temperature. Notes Cavolo nero is also sold as Tuscan, lacinato, and dinosaur kale. Rate it Print