Garlicky Chickpeas and Cavolo Nero: An Easy and Flavorful Italian Side Dish

Prepare to fall in love with this incredibly simple yet extraordinarily flavorful side dish: creamy chickpeas and tender Italian cavolo nero, lovingly cooked in a generous amount of garlic-infused butter. This recipe is a testament to how a few quality ingredients, prepared with care, can yield a dish that’s both comforting and undeniably delicious. It’s perfect for elevating any weeknight meal, bringing a touch of rustic Italian charm to your table in under 30 minutes.

Chickpeas with garlic and cavolo nero in a blue and white bowl sitting on a rustic wooden surface.

This garlic butter chickpea and cavolo nero recipe is a staple in our household for good reason. Its versatility makes it an ideal companion for a wide range of main courses, from pan-seared baked salmon and delicate white fish to hearty roast chicken or succulent pork chops. The secret lies in the slow cooking of finely sliced garlic in rich butter, allowing its sweet, aromatic essence to fully develop without any bitterness. Finished with a generous crack of fresh black pepper, this dish is a delightful symphony of simple, wholesome flavors that will leave you wanting more.

Why You’ll Love This Garlicky Chickpea and Cavolo Nero Recipe

Effortlessly Quick: From start to finish, this dish comes together in just 25 minutes, making it a perfect solution for busy evenings.
Bursting with Flavor: The combination of slowly cooked garlic butter, earthy chickpeas, and slightly bitter cavolo nero creates a wonderfully balanced and addictive taste profile.
Nutrient-Dense: Chickpeas are a fantastic source of plant-based protein and fiber, while cavolo nero (Tuscan kale) is packed with vitamins and minerals, offering a healthy boost to your meal.
Incredibly Versatile: While it shines as a side, it can easily be adapted into a light main course or paired with various proteins.
Budget-Friendly: Made with readily available and affordable ingredients, this recipe proves that delicious, healthy eating doesn’t have to break the bank.
Vegetarian Friendly: Naturally vegetarian, it can also be made completely vegan with a simple substitution of olive oil for butter.

Ingredient Notes

An overhead shot of all the ingredients needed to make garlic butter chickpeas and cavolo nero.

Chickpeas: For ultimate convenience and a consistently creamy texture, we highly recommend using jarred chickpeas. Brands like Bold Bean Co or M&S (if you’re in the UK), or Italian brands like Valfrutta and Le Conserve della Nonna, are excellent choices. They tend to be softer and more flavorful than their canned counterparts. If using canned chickpeas, ensure they are thoroughly drained and rinsed to remove any excess sodium and achieve a clean taste. While dried chickpeas can be used, they will require soaking and cooking beforehand, adding significant prep time.
Cavolo Nero: Also known as Tuscan kale or Lacinato kale, cavolo nero is a dark, leafy green with a slightly sweet and earthy flavor, and a pleasant, tender bite when cooked. If cavolo nero isn’t available, don’t fret! You can easily substitute it with other varieties of kale, such as curly kale or Russian kale. Alternatively, other green vegetables like green beans (chopped in half), broccolini, or regular broccoli florets can work beautifully, offering a similar vibrant color and healthy crunch.
Unsalted Butter: Using unsalted butter is key here as it gives you complete control over the seasoning of your dish. This allows you to add salt precisely to your taste preferences without worrying about an overly salty outcome. The butter provides a rich, luxurious base for the garlic, creating that irresistible creamy sauce. For a vegan option, simply swap unsalted butter for a good quality extra virgin olive oil, and consider adding a knob of vegan butter at the end for extra richness.
Garlic: This recipe truly celebrates garlic, calling for a generous four large cloves. The garlic is finely sliced, allowing its flavor to gently infuse the butter as it cooks slowly. You can adjust the amount of garlic to your liking – feel free to add more for an extra garlicky kick or slightly less if you prefer a milder taste. Remember, the key is to cook it slowly and carefully to prevent browning, which can lead to a bitter flavor.
Salt and Freshly Ground Black Pepper: These essential seasonings are crucial for balancing and enhancing all the flavors in the dish. Always use freshly ground black pepper for the best aroma and sharp flavor. You’ll add salt to taste at the end, ensuring perfect seasoning.

Recipe Tips for Success

Cook the Garlic Slowly: This is arguably the most important tip for achieving the best flavor. Cook the finely sliced garlic over a very low heat in the butter. The goal is to gently soften and sweeten the garlic, allowing its aromatics to infuse the butter without any browning or burning. If you notice the garlic starting to turn golden too quickly, immediately reduce the heat further or add a little more butter or a drizzle of olive oil to cool the pan slightly. Burnt garlic will impart an unpleasant bitter taste, so patience is paramount.

Properly Prepare the Cavolo Nero: Whether you choose to boil or steam your cavolo nero, both methods are perfectly fine. We typically boil ours for about 3-4 minutes until it’s tender-crisp. After cooking, it’s crucial to drain the cavolo nero thoroughly in a sieve and then gently squeeze out any excess water. This prevents the dish from becoming watery and allows the garlic butter to adhere beautifully to the greens and chickpeas, concentrating the flavors.

Serving Suggestions

This versatile side dish complements a wide array of main courses. Serve it alongside:

Fish: Baked salmon, pan-seared cod, grilled sea bass, or any flaky white fish.
Meat: Roast chicken, grilled pork chops, pan-fried steak, or even tender lamb chops.
Vegetarian Mains: Pair it with grilled halloumi, crispy pan-fried tofu, a hearty lentil loaf, or a mushroom and polenta dish.
Pasta: Toss it with your favorite pasta for a simple, satisfying meal.
Grains: Serve alongside quinoa, couscous, farro, or a scoop of fluffy rice for a more complete meal.
As a Light Meal: Enjoy it on its own with a slice of crusty bread to soak up the delicious garlic butter.

Customization and Variations

While delicious as is, this recipe is a fantastic canvas for culinary creativity:

Add a Spicy Kick: Stir in a pinch of red pepper flakes with the garlic for a subtle heat, or more for a bolder flavor.
Brighten with Citrus: A squeeze of fresh lemon juice or a sprinkle of lemon zest at the very end will add a wonderful freshness and brightness that cuts through the richness of the butter.
Cheesy Indulgence: For an extra layer of savory depth, sprinkle freshly grated Parmesan cheese over the finished dish. For a vegan alternative, nutritional yeast offers a similar umami flavor.
Fresh Herbs: Incorporate finely chopped fresh parsley, thyme, or oregano along with the chickpeas for an aromatic boost.
Other Vegetables: Feel free to experiment with other quick-cooking greens or vegetables. Spinach, Swiss chard, roasted cherry tomatoes, or even thinly sliced zucchini could be delightful additions.
Make it Vegan: Simply replace the unsalted butter with extra virgin olive oil. A touch of good quality vegan butter can be added at the end for that signature creamy texture.
Textural Contrast: For a delightful crunch, toast some breadcrumbs in a separate pan with a little olive oil until golden, then sprinkle over the finished dish.

Storage and Reheating

Storage: Leftover garlicky chickpeas and cavolo nero can be stored in an airtight container in the refrigerator for up to 3-4 days.
Reheating: To reheat, gently warm the dish in a pan on the stovetop over low to medium heat until heated through. You may want to add another small drizzle of olive oil or a knob of butter to restore moisture and creaminess. Alternatively, you can reheat it in the microwave, stirring occasionally.

Frequently Asked Questions (FAQs)

Can I prep this in advance?

Yes, this dish can be made ahead of time. Store it in an airtight container in the refrigerator. When you’re ready to serve, simply reheat it gently in a pan on the stove, adding a touch of olive oil or butter if needed to revive its texture and flavor. The flavors tend to meld even further overnight, making it a great meal prep option.

Can I use olive oil instead of butter?

Absolutely! For a lighter, dairy-free, or vegan option, you can easily sauté the garlic in olive oil instead of butter. The flavor profile will be slightly different, but equally delicious. If you miss the creamy richness of butter, you can stir in a small knob of butter (or vegan butter) at the very end of cooking, just before serving, to add that desired creaminess.

Is this recipe vegan?

As written, this recipe is vegetarian due to the use of butter. However, it can be easily made vegan by substituting the unsalted butter with a high-quality extra virgin olive oil. All other ingredients are plant-based, making it a fantastic vegan-friendly option with this simple swap.

What is Cavolo Nero?

Cavolo nero, meaning “black kale” in Italian, is a heritage variety of kale commonly found in Tuscany. It has long, dark, wrinkled leaves with a slightly sweeter and less bitter flavor than common curly kale, and a hearty, tender texture when cooked. It’s a nutritional powerhouse, rich in vitamins A, C, and K, as well as various minerals and antioxidants.

Can I use dried chickpeas for this recipe?

While jarred or canned chickpeas are recommended for their convenience and softer texture, you can certainly use dried chickpeas. You’ll need to soak them overnight (or quick-soak them) and then cook them until tender before proceeding with the recipe. This will add significant preparation time, so plan accordingly.

A close up of chickpeas and cavolo nero in a blue and white vintage style bowl sitting on a rustic wooden surface.

More Italian Side Dishes to Try

Sides

Italian Green Beans In Tomato Sauce

Sides

Classic Gnocchi alla Romana

Sides

Patate alla Lucana (Italian Potato Gratin)

Sides

Peperoni Ammollicati (Peppers and Breadcrumbs)

If you’ve tried this delightful chickpea and cavolo nero recipe or any other recipe on our blog, please don’t forget to rate the recipe and share your experience in the comments below – we absolutely love hearing from you! You can also follow us on Facebook, Instagram, and Pinterest, or sign up for our Newsletter to discover more of our delicious food and culinary adventures.

Garlicky Chickpeas and Cavolo Nero

By Emily

Prep:
10 mins

Cook:
15 mins

Total:
25 mins

Servings:
4 servings

Finished garlicky chickpeas and cavolo nero in a blue and white bowl.

An easy and delicious simple side dish of chickpeas and Italian cavolo nero (kale) cooked in lots of garlic butter. Perfect served with meat or fish.

Ingredients

570 g (1.25 lbs) jarred chickpeas, drained and rinsed (400g/14oz drained weight)
100 g Cavolo nero (Tuscan kale), (3.5oz)
80 g unsalted butter (4 tablespoons)
4 large garlic cloves, finely sliced
Salt and freshly ground black pepper, to taste

Instructions

Bring a pot of well-salted water to a rolling boil.
Meanwhile, prepare the cavolo nero. Trim the hardy middle stalks from the leaves, then wash the leaves thoroughly and roughly chop them. Once the water is boiling, add the chopped cavolo nero and boil for approximately 3-4 minutes, or until it has wilted and is tender-crisp. Drain the cavolo nero in a sieve and set it aside, giving it a gentle squeeze to remove any excess water.
Finely slice the garlic cloves. Place a large frying pan or skillet over a very low heat. Add the unsalted butter and allow it to melt slowly. Once the butter has melted and thinly coats the pan, add the finely sliced garlic. Continue to cook the garlic gently in the butter for 10-12 minutes, ensuring the heat remains low enough to prevent any browning of either the butter or the garlic. The goal is to soften the garlic and infuse the butter with its sweet aroma.
Tip: If you notice the garlic or butter starting to brown too quickly, you can add a touch more butter or a small drizzle of olive oil to cool the pan and slow down the cooking process. Patience at this stage will yield the best flavor.
Once the garlic is soft, fragrant, and translucent (not browned), add the drained chickpeas and the prepared cavolo nero (which you have squeezed to remove excess water). Add a generous amount of freshly ground black pepper. Stir well to ensure the chickpeas and cavolo nero are thoroughly coated in the delicious garlic butter. Taste the dish and add salt as needed, adjusting to your preference. Serve immediately while warm.

Notes

We typically use “queen chickpeas” for this recipe, which equates to roughly 3 cups once drained. Their larger size and creamy texture are ideal for this dish.

Helpful Info for All Recipes

We always use extra virgin olive oil in all of our recipes unless otherwise stated.
When using canned or jarred tomatoes of any kind, we recommend Cirio or Mutti brands for the best results and flavor.
All vegetables mentioned are medium-sized unless specifically stated otherwise.
All our recipes are tested and developed using a fan (convection) oven.
Find out more about how nutrition is calculated.
Check out our must-have Italian Pantry Staples.
You can also find all our Essential Kitchen Tools for Italian Cooking.

Nutrition

Nutrition information is automatically calculated, so it should only be used as an approximation.

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