Cavolo nero — Italian black kale — crisps up beautifully in the air fryer, a touch more robust and savoury than ordinary kale crisps. The trick, as with all leafy crisps, is a low temperature. Here's how.
Key takeaways
Q: How do you cook cavolo nero in an air fryer?
A: Tear from the stems, toss with a little oil, and air fry at 160°C (320°F) for 5–7 minutes, until crisp.
Q: Why a low temperature?
A: Leafy greens burn fast — low and gentle crisps them without scorching.
Times & temperatures
| Type | Temp | Time |
|---|---|---|
| Torn leaves | 160°C / 320°F | 5–7 min |
The recipe
Air Fryer Cavolo Nero
Ingredients
- 1 bunch cavolo nero
- 1 tsp oil
- Salt, garlic
- (Optional parmesan)
Method
- Tear leaves from the stems.
- Toss with a little oil.
- Air fry at 160°C for 5–7 minutes.
- Watch closely; season.
Tips
- Remove the tough stems.
- Cook low so it crisps, not burns.
- Watch closely near the end.
Frequently asked questions
How do you cook cavolo nero in an air fryer?
Tear the leaves from the stems, toss with a little oil, and air fry at 160°C for 5–7 minutes until crisp, watching closely near the end.
Why cook it at a low temperature?
Leafy greens scorch quickly at high heat, so a lower temperature crisps them evenly without burning.
How is it different from kale crisps?
Cavolo nero is a touch more robust and deeply savoury than curly kale, but it crisps the same way.