Cavolo Nero With Parmesan
- 1/2 pound Parmesan cheese, coarsely grated
- 1/4 cup extra-virgin olive oil
- 1 pound Tuscan black cabbage, stems removed and discarded, leaves well washed and sliced crosswise into 1/4-inch-wide strips (1/2 pound leaves)
In a large bowl, whisk together, cheese, oil, and 2 tablespoons water. Add cabbage, and toss to combine. Serve immediately, or let stand for 30 minutes before serving.