A mild tasting member of the cabbage family from the Tuscany region of Italy, Cavolo Nero gets its name from its long wrinkly, dark green coloured leaves. When you're buying, look for crisp, unblemished leaves with no holes, and a fresh core with no signs of splitting or dryness. To prepare: take off any outer leaves that look old or damaged, cut or pull the leaves from the core and get rid of any tough stalks. Rinse it, dry it, and its ready to be used. It's sturdy enough to be used in soups, or fried up with garlic in some olive oil and eaten as a side dish. Store it in the vegetable drawer of your fridge or in a cool, dark place in your kitchen where it will last a few days. Cavolo Nero is a key ingredient in the traditional Tuscan soup La Ribollita. |
