Cavolo Nero

Cavolo nero, also known as Tuscan kale or black kale, is a brassica that’s very similar to kale. It originates from Italy but is now grown in the UK. Its name, which means ‘black cabbage’ in Italian, alludes to its strikingly dark green colour.

Cavolo nero leaves need chopping or shredding, and you’ll want to remove any tough, woody stalks. Try steaming, boiling or sautéing it and serving as a simple side dish, or as part of stir-fries, soups and curries. Cavolo nero goes really well with garlic and chilli, and is also delicious stirred into pasta with some Parmesan or pecorino grated over the top.