Organic Cavolo nero
All hail black kale (or cavolo nero), with its dark, beautifully blistered leaves and a good robust texture.
Black kale is fantastic in peasant soups, ribollita, risotto and pasta dishes. Or just dress with a chunk of butter, a squeeze of lemon and a bit of pepper.
Country of originGrown in
- The UK
Kale, bacon, garlic and rosemary make a vibrant side, or a full meal if you add a tin of white beans
How to prepare
Wash well, trim stalks and use as spinach or cabbage. Cut and add to soups or use in omelettes, potato cakes or stir-fries. Great eaten simply as greens, this one also works well added to hearty soups and can even be added to salads.
Cavolo nero has tough ribs. Grip the rib with one hand and with the other, pull the leaf away. When you get to the centre leaves, they’re tender so you can chop these without stripping them.
Delivered from our farm, so wash before cooking. This will come in a plastic bag in your vegbox and should be stored in your fridge.
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Cavolo nero recipes
Cavolo nero crispy seaweed
Serves: 4 Total time: 20 min
Cavolo nero and potato soup with red chilli
Serves: 4 Total time: 50 min
Guy's kale hash
Serves: 4 Total time: 40 min
Braised sprouts, raw kale and almonds
Serves: 4 Total time: 10 min
Ribollita (Tuscan bread soup)
Serves: 6 Total time: 1h 44 min
Sausage, kale and barley stew
Serves: 4 Total time: 1h