Remove the tough central stems from the Cavolo Nero leaves. Was the leaves then blanch in boiling salted water for about 3 minutes. Drain.
Heat the olive oil in a saucepan and gently fry the garlic. When it begins to colour and the blanched Cavolo Nero and season generously. Cook together to blend the Cavolo with the garlic for 5 minutes.
Remove from the heat, pour over some extra virgin olive oil and serve.