IN SEASON
Tuscany, this dark green beauty can now be found at most farmers markets in the West Country. It is packed with nutrients and vitamins and acts as slightly sweeter substitute to cabbage in many recipes. Cavolo nero is hugely versatile and can be used in everything from simple stir-fries to colourful cupcakes, and it can even be eaten raw. When buying cavolo nero, make sure the leaves appear glossy and are free from blemishes. You’ll want to remove the tough central stem and shred the leaves before cooking.
Cavolo Nero Y
Cavolo nero has a rich and delicious taste all of its own. You can steam, bake, stir fry, braise or boil the leaves - the possibilities are endless. It also adds a wonderful colour, texture and flavour to recipes. Try stirring it into risottos for some added green or fry it with a little ghee as a healthy side dish for your Sunday roast. Alternatively, blitz cavolo nero with walnuts, garlic and a pinch of salt for a delicious and vibrant winter pesto.
ou’d be forgiven for looking at cavolo nero and thinking you’d picked up a bunch of curly kale. It’s actually its darker Italian cousin and can be used in much the same way as kale. Hailing from
• Seasonal fruit & veg boxes, locally sourced, 100% organic & packed with flavour.
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