I use dino kale (known as
cavolo nero in the UK), but any variety of kale will do just fine.
I first encountered
cavolo nero in Tuscany over 30 years ago.
Not exact matches
Stir
in chopped
cavolo nero, chickpeas and harissa to the soup during the last minutes of cooking.
That kale salad looks delicious - I do love kale, although I have to say that it's recently been beaten into second place
in my brassica league table, by
cavolo nero.
Again, whatever you've got around — I used a combo of mizuna, curly kale,
cavolo nero, baby spinach, rocket, and buttercrunch, as that's what we had
in our garden.
:) I had a Tuscan kale day yesterday, cooking different recipes with
cavolo nero, and loved it and its versatility
in the kitchen!
We grow kale,
cavolo nero, silverbeet and rainbow chard
in our vege garden so are always on the lookout for new ways to eat them!
Stir
in the
cavolo nero, 3 cups of the beans, and 8 cups / 2 liters water.
In this recipe I have retained the Tuscan pairing of cannellini beans with cavolo nero and have hopped continents to add in a chipotle chill
In this recipe I have retained the Tuscan pairing of cannellini beans with
cavolo nero and have hopped continents to add
in a chipotle chill
in a chipotle chilli.
carrot tops (rich
in fibrous material, promotes gut movement) leafy portions of cauliflower (high
in fibre) broccoli spring greens (high
in vitamin C) kale (rich
in vitamin C)
Cavolo nero carrots (1 cm) butternut squash parsnip peas (including leaves and pods) rocket radish tops