Locally Grown Cavolo Nero (Black Cabbage)
Locally grown Cavolo Nero, also known as Tuscan kale, is a delicious leafy green with long, dark green leaves and a rich, earthy flavour. Tender when cooked, it's perfect for soups, stews, stir-fries or simply sautéed with garlic and olive oil. Packed with vitamins and nutrients.
Cavolo Nero is at its best when cooked fairly simply so it keeps some texture while its slightly bitter, earthy flavour mellows.
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Prepare it: Wash the leaves well, then strip or slice away the tough central stalks. Roughly chop the leaves.
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Sauté: One of the best methods. Fry a little garlic gently in olive oil, add the Cavolo Nero and cook for around 5–8 minutes until wilted and tender. A squeeze of lemon at the end works really well.
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Steam: Steam for about 5–7 minutes. This keeps the leaves vibrant and gives a slightly firmer texture. Finish with butter or olive oil, salt and black pepper.
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Boil or blanch: Cook in salted boiling water for around 3–5 minutes, then drain thoroughly. Good if you're adding it to pasta, soups or another dish afterwards.
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Slow-cook: Cavolo Nero is excellent in soups, stews and casseroles. Add it for the final 10–15 minutes so it becomes tender without completely losing its texture.
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Roast: Toss chopped leaves with a little olive oil and seasoning and roast at about 180–190°C until the edges become crisp, usually 8–12 minutes.
For flavour, it pairs particularly well with garlic, lemon, chilli, olive oil, butter, Parmesan, bacon, sausage, beans and potatoes.
For a very simple side dish, I'd choose Cavolo Nero sautéed with garlic, olive oil and a squeeze of lemon — probably the best way to appreciate its flavour.
