We are huge fans of cavolo nero in the Hayden household, and have taken to calling this popular method of blitzing the cooked leaves “monster sauce”. It’s a well-known method that I learned while working with Italian chefs to celebrate in-season cavolo nero and new season extra-virgin olive oil, keeping the sauce as simple as possible to let each of them sing. Finish with an additional drizzle of good extra-virgin olive oil: heaven. Cavolo nero risottoBoiling the garlic alongside the cavolo nero takes the edge off it, so the resulting puree is nowhere near as punchy as a standard pesto. Add the rice, stir for a minute or two, until it turns translucent, then add the wine and stir until it has all evaporated.