Produce
Cavolo nero
Also called Tuscan black kale, lacinato kale, black cabbage
A kale with long, narrow, very dark blue-green leaves and a blistered surface. The leaf of Tuscan winter soups.
Origin
Tuscany.
Flavour
Deep, slightly bitter and sweet after frost. Holds its texture in a long simmer.
How to use it
Strip the leaves off the tough central stem, shred and simmer in ribollita and bean soups, or blanch and dress with new olive oil on toast.
Storage
Refrigerate unwashed, wrapped loosely, up to five days.
