Crispy Cavolo Nero with crushed butterbeans and hazelnuts on toast 

Sponsored by the Discover Great Veg 

Fancy some crispy Cavolo Nero with crushed butterbeans and hazelnuts on toast?  

I’m very excited to be working on the Discover Great Veg – Go Green campaign. The challenge? Create a delicious cavolo nero recipe. Definitely a challenge I’m up for!  I decided to make crispy Cavolo Nero with crushed butterbeans and hazelnuts on toast – oh my goodness its so good.

The combination of crispy Cavolo Nero with the creamy crushed butter beans works perfectly. Then dollop generously on toasted sourdough and topped with crunchy caramelised hazelnuts for extra crunch. As a side I roasted some cherry tomatoes which pop and create a lovely sauce. 

 This is exactly the type of dish I love to make for lunch, it’s not only delicious but healthy and hearty with the beans & greens.

 Adding greens like Cavolo nero is a brilliant and easy way of adding more nutrients to your meals and I love to serve it on its own – steamed, fried, baked or added to soups/stews etc for colour, taste and texture – it complements a host of dishes.  

It tastes delicious and this dark leafy green veg is bursting with health benefits – it’s a good source of vitamins A and C which help the immune system function normally, lutein which can help with eye health, and vitamin K which helps to maintain normal bones. It is also a source of fibre and calcium, and contains manganese, copper and iron. 

About Discover Great Veg  

Discover Great Veg provides inspiration on delicious ways to enjoy cavolo nero, leeks, spinach and kale, details on how they are grown and information on what each offers as part of a healthy balanced diet. 

Some more about Cavolo nero

  • Cavolo nero is a brassica related to kale and was first grown in Italy in 600BC, for most of the year British cavolo nero is now grown in the rich soil of Lincolnshire. Thanks to its Tuscan heritage and its very distinctive long, dark leaves, cavolo nero is also known as Tuscan kale or more commonly black kale or black cabbage. 
  • Cavolo nero is available, chopped and ready to use from most leading supermarkets  
  • To find out more ways to Go Green visit 

   I hope you enjoy this delicious and healthy recipe! 

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  1-2 servings
  15 minutes preparation time
  30 minutes cook time


Roast tomatoes; 

  • 250g cherry tomatoes - I used yellow 
  • Splash olive oil  
  • Pinch sea salt flakes  

For the cavolo nero; 

  • 1 tbsp olive oil  
  • 6 leaves of cavolo nero shredded  
  • Big pinch sea salt flakes 
  • Black pepper 

Caramelised hazelnuts; 

  • 3 tbsp hazelnuts  
  • 1/2 tsp maple 
  • Pinch sea salt flakes 

Butter bean mash; 

  • 1 can butter beans drained  
  • Juice 1/2 lemon  
  • 2 tbsp olive oil  
  • 1/2 sea salt  
  • 1/4 tsp garlic granules  
  • 1 tbsp tahini  


  • 2 slices of toast of choice
  • Drizzle of extra virgin olive oil. 


To roast the tomatoes; 

  1. Add the cherry tomatoes to a large baking tray and toss them in 1 tbsp of olive oil. Bake on a medium heat for 25- 30 minutes or until soft and browning a little. Set aside  

To cook the cavolo nero; 

  1. Add the olive oil to a frying pan and then add the cavolo Nero 
  2. Fry for a few minutes on a medium heat until cooked and crispy  
  3. Add the sea salt and black pepper and then set aside.  

To make the crushed butter beans;  

  1. Add the butter beans  into a bowl along with the other ingredients. 
  2. With a fork mash roughly then add in 3/4 of the crispy cavolo nero. Stir to combine. 

For the hazelnuts; 

  1. Dry toast the hazelnuts in a pan for a few minutes until lightly toasted.  
  2. Remove from the heat then crush slightly. 
  3. Add to a bowl and stir in the maple syrup and sea salt. Set aside. 


To serve; 

  1. Dollop the crushed beans onto the toast, top with caramelised hazelnuts, the remaining crispy cavolo nero and a drizzle of olive oil. 
  2. Serve with the roast tomatoes. 

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  1. Maneesha on January 25, 2021 at 8:01 pm

    Wow!! Do you think this can be made with regular kale? I have never seen cavolo nero in our supermarkets

    • Niki on January 26, 2021 at 3:17 pm

      Hi Maneesha
      Cavolo Nero is absolutely delicious – so if you can find it amazing.
      But will definitely work with kale.
      Much love, Niki xx

  2. Saima on February 8, 2021 at 9:31 pm

    I had never heard of Cavolo Nero before…you’ve added to my knowledge of greens! Along with the hazelnuts and cherry tomatoes, this looks absolutely divine:) If you don’t mind my asking, where did you get the plate you’re serving this toast on?! I can’t stop admiring it, lol!

    • Niki on February 19, 2021 at 1:13 pm

      So happy you like!
      The plate is from a local shop, ill send info
      Niki xx

  3. […] month I asked you all to set me a challenge on Instagram to create a Breakfast, Lunch and Dinner dish only using one colour, and for the lunch dish you all […]

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