Cavolo nero
Brassica oleracea var. palmifolia
Similar veggies:
Kale, Red russian kale, Red kale
Other names
Tuscan Kale, Dinosaur Kale
A quick introduction
Cavolo nero is an Italian type of kale that is very versatile and grows almost year-round! The leaves are dark in colour, and are wrinkled and curled at the edges, but do not have frills like other types of kale. Cavolo nero can be eaten raw when cut very fine and 'massaged' with some salt but it is also great cooked, stewed, baked or made into a pesto.
Storage
As with all leafy greens we recommend washing kale in cold water (we do pre-wash it at the farm), then dry it and store in a closed container in the fridge. This way it will keep for almost a week.
Season
July to April
Suggestions for preparation
It is best to remove the tough stems and only use the leaves. Great in soups such as minestrone or caldo verde, or stir fried with olive oil, anchovies and garlic as a side dish or a pasta sauce. The leaves can be oven-roasted to create crispy kale chips.
Recipes
Two kale tips by one of our members: make this easy pasta sauce or go for a stew with harissa and beans.
For a healthy yet filling lunch or dinner try this marinated kale and chickpeas salad or try this hearty and warming vegetable soup or this Portugese Caldo verde soup. And if you are looking for detailed explanation on how to make the best kale chips, check this one out!
We also like this pasta of orechiette with kale (or cavolo nero) and caramelized turnips (omit the turnips if they’re not in your box) and this side dish of cavolo nero with mushrooms.
And of course, we couldn’t leave the kale chips out! (300 Fahrenheit = 150 Celcius)