If the tomato is Italy's summer vegetable, especially in the south, Cabbage is probably the winter vegetable: The flowering varieties, especially broccoli raab and cauliflower in the south, and head cabbages in the north. And where does that leave the center?
Well, there's Cavolo Nero, Brassica oleracea acephala or black leaf kale, which Italians generally associate with Tuscany: It's a leafy cabbage that doesn't form heads, but rather resembles palm fronds, with deep greenish black leaves that can be up to a yard (a meter) long, have pronounced ribs, and whose surfaces have a distinctive bubbly appearance.
In the English-speaking world some call it Cavolo Nero, while others call it dinosaur kale or laciniato kale or cabbage (laciniato is a botanical term that means uneven, like a fringe, and refers to the leaves). You may have better luck finding it in an organic produce market than in a larger less specialized market. If you simply cannot find it, seeds are readily available on the Internet, and it is easy to grow.
Though black leaf kale appears in the markets in November and continues through spring, it's best when the leaves have felt the sting of frost, which brings out a pleasing sweetness. In purchasing it, you'll want leaves that aren't too long -- beyond 18 inches (50 cm) the leaves begin to toughen, and taste sharper -- firm, and fairly evenly colored and shaped: Darker areas are fine, but if you see paler green, brown, or yellow, or holes, think about buying something else.
Italian Recipes with Kale:
Ribollita & Minestra di Pane - Tuscan Ribollita
Zuppa di Cavolo Nero su Fette di Pane, Kale Soup over Garlic Toasted Bread
Polenta e Cavolo Nero, Polenta and Black Leaf Kale
Farinata di Cavolo Nero, Kale Farinata
More About Balck Leaf Kale, and More Italian Recipes With It
And Elsewhere on About:
Crispy Kale
Kale Au Gratin Casserole
Fat-Free Kale and Sweet Potato Soup
Low Fat Tomato, Kale and White Bean Soup
Collard Greens and Kale
Well, there's Cavolo Nero, Brassica oleracea acephala or black leaf kale, which Italians generally associate with Tuscany: It's a leafy cabbage that doesn't form heads, but rather resembles palm fronds, with deep greenish black leaves that can be up to a yard (a meter) long, have pronounced ribs, and whose surfaces have a distinctive bubbly appearance.
In the English-speaking world some call it Cavolo Nero, while others call it dinosaur kale or laciniato kale or cabbage (laciniato is a botanical term that means uneven, like a fringe, and refers to the leaves). You may have better luck finding it in an organic produce market than in a larger less specialized market. If you simply cannot find it, seeds are readily available on the Internet, and it is easy to grow.
Though black leaf kale appears in the markets in November and continues through spring, it's best when the leaves have felt the sting of frost, which brings out a pleasing sweetness. In purchasing it, you'll want leaves that aren't too long -- beyond 18 inches (50 cm) the leaves begin to toughen, and taste sharper -- firm, and fairly evenly colored and shaped: Darker areas are fine, but if you see paler green, brown, or yellow, or holes, think about buying something else.
Italian Recipes with Kale:
Ribollita & Minestra di Pane - Tuscan Ribollita
Zuppa di Cavolo Nero su Fette di Pane, Kale Soup over Garlic Toasted Bread
Polenta e Cavolo Nero, Polenta and Black Leaf Kale
Farinata di Cavolo Nero, Kale Farinata
More About Balck Leaf Kale, and More Italian Recipes With It
And Elsewhere on About:
Crispy Kale
Kale Au Gratin Casserole
Fat-Free Kale and Sweet Potato Soup
Low Fat Tomato, Kale and White Bean Soup
Collard Greens and Kale
