Cavolo Nero: Bold Flavour and Hearty Texture!

Cavolo Nero, also known as Italian black cabbage, black kale or Tuscan kale, is a dark, leafy green with a distinctively robust flavour and a chewy texture. Its long, wrinkled leaves are deep green, almost black, giving it an earthy, slightly bitter taste that mellows when cooked. The texture is firm yet tender, making it a versatile ingredient that holds its shape and flavour in various dishes. When raw, it has a pleasantly fibrous bite and a grassy undertone, while cooking softens the leaves and enhances their sweetness, making them a staple in Italian cuisine.

Cooking Suggestions: How to Cook Cavolo Nero

• Sautéing: Cook with olive oil, garlic and a pinch of salt for a simple, flavourful side.
• Blanching: Boil briefly to soften the leaves before incorporating into soups or pasta dishes.
• Braising: Simmer in broth with aromatics to enhance its tenderness and infuse flavour.
• Steaming: Preserve its nutrients while softening its texture.
• Crisping: Bake into kale chips for a crunchy snack.

Serving Suggestions: What to Pair Cavolo Nero With

• Beans: Cannellini beans or lentils for hearty stews and soups.
• Classic sides: Garlic, chilli flakes and olive oil for a classic Tuscan preparation.
• Grains: Like farro, quinoa or barley for nutritious salads.
• Meats: Rich meats such as pancetta, sausage or roast chicken.
• Cheese: Parmesan or Pecorino for a salty, umami kick.