Cavolo nero grilled until the edges crisp and the leaves wilt, dressed with anchovy, garlic, and lemon. Dark, savoury, and deeply satisfying.
smokeandsoil.com/recipes/charred-cavolo-nero-with-anchovy
by L Field
Prep
10 min
Cook
12 min
Total
22 min
Serves
4
Level
Hard
Method
BBQ
Ingredients
High heat transforms these vegetables completely. The char isn’t just cosmetic — it’s structural, introducing a subtle bitterness that balances the natural sweetness beneath the dark, leafy cavolo nero. This isn’t about delicate wilting but about coaxing out layers of flavour through direct contact with flame and smoke.
Anchovy fillets bring a restrained umami depth, melting into the greens with garlic, chilli, and a squeeze of lemon to lift the dish. The grilling technique here is deliberate: clean smoke from well-prepared coals ensures the taste stays fresh, not overwhelmed. It’s a dish that respects the ingredient’s integrity while embracing the transformative power of fire.
This recipe works because it pairs straightforward, seasonal produce with a cooking method that’s both precise and elemental. It’s a clear example of how everyday BBQ can be clean, thoughtful, and full of character without fuss or embellishment.
Ingredients
washed and dried, central ribs removed.
plus extra for the dressing.
oil-packed, finely chopped.
finely minced.
juiced.
Health Notes
This recipe uses quality, whole ingredients cooked with minimal processing. The grilling method adds flavour without the need for heavy sauces or added fats, making it a relatively straightforward nutritional option.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
320
kcal
28g
protein
6g
carbs
18g
fat
Values are estimates and vary with portion size and preparation.
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Prepare the Grill
Set up the Weber Master-Touch for direct, high-heat cooking. Use a full chimney of Weber briquettes, fully lit and ashed over. Spread them evenly across the charcoal grate. Place the cooking grate on and allow it to preheat for 5 minutes. The cooking surface should register a temperature of approximately 230°C.
Dress the Cavolo Nero
In a large mixing bowl, toss the prepared Cavolo Nero leaves with 4 tbsp of olive oil, a generous pinch of sea salt, and black pepper. Ensure the leaves are evenly coated to promote charring and prevent sticking.
Prepare the Anchovy Dressing
While the grill heats, prepare the dressing. In a small saucepan over a low heat on a side burner or hob, gently warm a further 4 tbsp of olive oil. Add the chopped anchovy fillets and minced garlic. Cook for 2-3 minutes, stirring until the anchovies have dissolved into the oil and the garlic is fragrant but not browned. Remove from the heat and stir in the lemon juice and chilli flakes (if using).
Char the Greens
Working in batches if necessary to avoid overcrowding the grill, place the oiled Cavolo Nero directly over the hot coals. Close the lid for 60 seconds. Open the lid, turn the leaves with tongs, and close again for another 60 seconds. Repeat this process until the leaves are wilted and have achieved a deep, black char on the edges. Total cooking time should not exceed 4-5 minutes per batch.
Finish and Serve
Transfer the charred greens immediately to a serving platter. Drizzle the warm anchovy and garlic dressing generously over the top. Toss lightly to coat. Serve immediately as a robust side dish.
Finish and Serve
Transfer the charred greens immediately to a serving platter. Drizzle the warm anchovy and garlic dressing generously over the top. Toss lightly to coat. Serve immediately as a robust side dish.
Health Notes
This recipe uses quality, whole ingredients cooked with minimal processing. The grilling method adds flavour without the need for heavy sauces or added fats, making it a relatively straightforward nutritional option.
Per serving (estimate)
320
kcal
28g
protein
6g
carbs
18g
fat
accessory
A grill basket is an essential accessory for anyone serious about clean, whole-food cooking over fire. It allows you to cook smaller, delicate items like vegetables and fish fillets without losing them through the grates. This means less waste and more control over your cooking, which fits perfectly with the Smoke & Soil ethos of everyday BBQ using homegrown and seasonal ingredients. The basket keeps your food contained while still exposing it to direct heat and smoke, encouraging a lovely char and smoky flavour without the risk of flare-ups or sticking. Using a grill basket is straightforward but requires a bit of care to get the best results. Always oil the basket before placing food inside to prevent sticking, and avoid overcrowding to ensure proper charring rather than steaming. The design encourages even cooking and makes it easy to turn your food gently, preserving its shape and texture. It is ideal for weeknight cooking when you want a quick, no-fuss way to grill vegetables or fish without the mess or hassle of fiddly flipping. Incorporating a grill basket into your BBQ routine also promotes versatility. You can experiment with different vegetables, marinate fish fillets, or even try delicate items like tofu or halloumi. It’s a simple tool that enhances your ability to cook clean, seasonal food over fire, keeping the process efficient and enjoyable. This accessory aligns with our no-nonsense, confident approach to BBQ and fire cooking, making it a must-have for home cooks who value flavour and practicality.
Written by
L Field
