CAVOLO NERO

We bought a pack of CAVOLO NERO - also called cavalo nero or black kale. I realise it's been a long time before trying this mysterious looking vegetable, but it has quickly become one of our favourites.
I like cabbage to have a bit of a bite, but sometimes it can be tough, especially the dark green leaves. We were pleasantly surprised - the kale gave just the right amount of bite yet was incredibly soft at the same time. The flavour was interesting, not bitter at all, and it was ready in minutes. Just remove the stalks and cut into 1.5cm squares then heat through in a saucepan with a small knob of butter and a couple of tablespoons of water.
After hunting around on the internet, we've seen cavalo nero used in a lot of pasta recipes too. Something for us to try later.
This time we enjoyed eating it with a roast chicken dinner. Follow this link, if you would like to know how to make the lovely chicken gravy. We make our gravy without stock cubes - only using the roasting juices.

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