Translated the Italian name cavolo nero literally means black cabbage. A favourite of Tuscan cooks, this very dark green vegetable has long plume-like leaves with a coarse central rib. On cooking the leaves become even darker, almost black in colour – which explains its name.
Cavolo nero (pronounced ca-voll-oh nee-ro) is a member of the kale family and as such it is high in vitamin K, it is also high in beta-carotene, vitamin C and is a reasonable source of calcium, as well as been considered to be an anti-inflammatory and to have potent levels of anti-cancer properties.
Cavolo nero is the perfect winter vegetable. It is the ingredient that distinguishes a traditional Italian Ribollita from an ordinary minestrone soup and goes well with any number of hearty winter stews and braises.
We believe if we were not the first to grow this vegetable in New Zealand we were certainly one of the earliest commercial growers.
Availability: At The Chef’s Garden cavolo nero is usually available year round, but is at its best during winter.
Goes with: bacon; beef; chicken; garlic; ham; lamb; and pork.
SELECTION, STORAGE, PREPARATION & USING
Recipes using Cavolo Nero