Farinata di Cavolo Nero Recipe

Farinata di Cavolo Nero

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A hearty, Tuscan-style Farinata di Cavolo Nero delights with its soulful blend of creamy polenta, tender black kale, and wholesome beans. This rustic dish warms from the inside out, making it perfect for chilly evenings or cozy family dinners. Its rich textures and earthy flavors offer comfort with every spoonful.

Why You Will Love the Farinata di Cavolo Nero Recipe

This traditional Tuscan dish combines simplicity, comfort, and deep nutrition, making it a must-try recipe for all seasons.

  • Packed with plant-based protein and fiber-rich beans.
  • Includes cavolo nero, a superfood rich in vitamins A, C, and K.
  • Naturally gluten-free and suitable for vegans.
  • Perfect as a hearty main or a rustic side dish.
  • Easy to adapt with seasonal vegetables and herbs.
  • Provides slow-release energy with satisfying polenta.
  • A single-pot meal—minimal cleanup required.
  • Kid-friendly, family-approved comfort food.
  • Can be prepped ahead for weekly meals.
  • Celebrates authentic Italian countryside flavor.

Ingredients You Will Need

Ingredients of Farinata di Cavolo Nero Recipe

This recipe uses affordable, nourishing ingredients often found in Tuscan home kitchens. It’s easy to prepare and highly adaptable based on what you have.

  • Tuscan kale (cavolo nero) – 500 g
  • Dried cannellini or borlotti beans – 200 g (or 400 g canned)
  • Carrot – 1 large
  • Celery – 2 stalks
  • Onion – 1 medium
  • Garlic cloves – 2–4
  • Polenta (cornmeal) – 200–250 g
  • Olive oil – as needed
  • Vegetable broth or bean liquid – ~1.5 L
  • Tomato purée – 40 g (optional)
  • Fresh herbs – optional
  • Salt and pepper – to taste

How to Make Farinata di Cavolo Nero

Crafting this traditional dish is simple but deeply rewarding. Follow these clear steps to prepare a rustic, Tuscan-inspired meal that’s full of hearty, comforting textures and bold, natural flavors.

Step 1: Prepare the Beans

Soak dried beans overnight. Simmer them in water, garlic, and herbs like sage or rosemary until fully tender, usually about 45 to 60 minutes. Reserve both the cooked beans and the flavorful cooking liquid for later use in the final broth.

Step 2: Build the Soffritto

In a large pot, heat the olive oil and sauté the chopped onion, carrot, and celery until they are soft and aromatic, about 7 minutes. For additional depth, you may also add a small amount of pancetta or lardo if not keeping the dish vegan.

Step 3: Add Kale

Add washed, chopped cavolo nero to the pot along with minced garlic and herbs. Stir everything together and cook over medium heat until the greens soften and turn vibrant green, releasing their slightly bitter but rich, earthy flavors into the base.

Step 4: Combine Beans & Liquid

Stir in your cooked beans, optionally puréeing half for added creaminess. Add the reserved bean broth or vegetable stock. Bring everything to a simmer and cook gently for 30–45 minutes, allowing the flavors to blend and the greens to become fully tender.

Step 5: Add Polenta

Gradually sprinkle the polenta into the hot broth, stirring constantly to prevent lumps from forming. Continue stirring and simmering for about 20 to 30 minutes until the mixture thickens to a creamy, spoonable consistency—somewhere between soup and soft porridge.

Step 6: Finish & Serve

Taste and adjust the seasoning with salt and pepper as needed. Add more broth if the farinata is too thick. Serve the farinata hot in bowls, topped with a drizzle of extra-virgin olive oil and, optionally, some grated cheese or a squeeze of lemon.

Farinata di Cavolo Nero

Farinata di Cavolo Nero

Farinata di Cavolo Nero is a comforting Tuscan peasant dish made with hearty kale, beans, and polenta simmered into a thick, spoonable stew. Rich in earthy flavors and rustic textures, it’s a soulful recipe that brings the warmth of traditional Italian kitchens to your table.
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 Servings
Course: Main Course
Cuisine: Italian (Tuscan)
Calories: 350

Ingredients
  

  • 500  g Tuscan kale cavolo nero
  • 200  g dried cannellini or borlotti beans or 400 g canned
  • 1 large carrot
  • 2 celery stalks
  • 1 medium onion
  • 2 –4 garlic cloves
  • 200 –250 g polenta cornmeal
  • Olive oil – as needed
  • ~1.5 L vegetable broth or bean cooking liquid
  • 40  g tomato purée optional
  • Fresh herbs sage, rosemary – optional
  • Salt and pepper – to taste

Method
 

  1. Soak dried beans overnight. Simmer them with garlic and optional herbs for 45–60 minutes until tender. Reserve beans and cooking liquid.
  2. Heat olive oil in a large pot. Sauté chopped onion, carrot, and celery for 7 minutes until soft and fragrant. Optional: add pancetta or lardo.
  3. Stir in chopped cavolo nero, minced garlic, and herbs. Cook over medium heat until wilted and vibrant green.
  4. Add cooked beans (purée half if desired) and reserved bean broth or vegetable stock. Simmer 30–45 minutes to blend flavors.
  5. Sprinkle polenta gradually into the broth while stirring. Simmer 20–30 minutes until thickened and creamy, stirring often.
  6. Season with salt and pepper. Adjust consistency with more broth if needed. Serve hot with olive oil drizzle, grated cheese, or lemon juice.

Notes

This dish is naturally plant-based. Just skip pancetta or cheese toppings. Use Swiss chard or regular kale if cavolo nero isn't available. Chill leftovers and slice the farinata like polenta the next day. Keeps well in the fridge for 2–3 days. Flavors deepen overnight. Add a Parmesan rind to the simmering broth (remove before serving).

Serving Tips for Farinata di Cavolo Nero

This rustic comfort dish pairs well with cozy, simple enhancements that emphasize its deep flavors.

  • Drizzle extra-virgin olive oil before serving.
  • Add shaved Parmesan or plant-based cheese for richness.
  • Pair with toasted sourdough or rustic bread slices.
  • Brighten it with a splash of fresh lemon juice.
  • Add red pepper flakes for a spicy kick.
  • Serve with a side of roasted root vegetables.
  • Enjoy with a full-bodied red wine, such as Chianti.
  • Use it as a base for poached eggs.
  • Finish with chopped parsley for color.
  • Let it rest—it’s even better the next day.

Nutritional Benefits of Farinata di Cavolo Nero 

Farinata di Cavolo Nero is rich in nutrients from plant-based ingredients. Cavolo nero is rich in vitamins A, C, and K, as well as fiber and antioxidants. Beans provide protein, folate, and iron, making this dish especially valuable in vegetarian diets. 

Polenta gives long-lasting energy and is naturally gluten-free. Olive oil contributes healthy fats, which help the body absorb fat-soluble vitamins. This dish also supports digestion and heart health, while keeping you fuller for longer. 

Its low glycemic index and high fiber content make it an excellent choice for maintaining blood sugar balance. Altogether, it’s a nourishing meal suitable for all lifestyles.

Conclusion

Farinata di Cavolo Nero is a comforting, hearty, and wholesome Tuscan dish you’ll love to make again and again. It delivers deep flavor, satisfying texture, and a nutritional boost in every bite. Whether you’re cooking for wellness, tradition, or taste, this rustic recipe has it all. Warm your kitchen with its aroma, and gather your loved ones around a bowl of honest, slow-cooked comfort.