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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.
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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 Method Notes

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).