Cavolo nero
Brassica oleracea
Also known as Black or Tuscan kale, this variety originates from southern Italy, and is revered for it has dark, blistered leaves and hearty texture. It has a slightly sweeter and delicate flavour than many varieties of kales and is fantastic in soups (a traditional ingredient of Ribollita and Minestrone), pasta dishes or simply cooked in butter with a dash of lemon and black pepper.
In the kitchen
How to store Cavolo nero
For optimal freshness, cavolo nero is best stored in a bag or airtight container and kept in the fridge.
Prep & Cooking tips
Cavolo nero leaves have tough central ribs which are best cooked separately to the rest of the leaf. To separate them, simply grib the thick end of the rib with one hand, and pull the leaf away with the other. The leaves and ribs at the heart are tender enough to use without stripping them. You can tear the leaves into bitesize pieces, or shred them as thickly or thinly as you see fit.
For a quick and easy side, cook in a little butter or oil for 5-6 mins. Leave the kale a bit wet after washing; the water helps it to wilt and steam in the pan.
You can also use it as you would spinach, chard, or cabbage, and add it into soups or stews for the last 10 mins of cooking. Unlike other kales, it will also survive a long, slow cook with a dash of stock and/or wine..
Finally, its perfectly good to hear raw with a punchy dressing or blended into a smoothie, but the flavour is quite intense so use in moderation.
Cavolo nero recipes
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Cavolo nero and potato soup with red chilli
Serves: 4 Total time: 50 min
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Cavolo nero crispy seaweed
Serves: 4 Total time: 20 min
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Cavolo nero pesto
Serves: 2 Total time: 15 min
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Braised sprouts, raw kale & almonds
Serves: 4 Total time: 10 min
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Lemon & pepper crispy cauliflower bites
Serves: 6 Total time: 35 min
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Ribollita
Serves: 6 Total time: 1h 45 min
In the field
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Meet the grower: Riverford on Sacrewell Farm , Peterborough
Sacrewell Farm is Riverford’s home in the East. We’ve been farming there since 2007; it was the first ‘sister’ farm to our original Devon HQ, Wash Farm.
