Jamie Oliver

forum: Food & Drink

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#1 Sat 31 Oct 09 9:24am

Cindy

Forum champ
Occupation Registered Nurse
From Adelaide, OZ
Member since Tue 03 Aug 04

Cavolo Nero (tuscan cabbage)

We have a glut of both cavolo Nero and russian kale.

It needs to be harvested and I have no idea of the best way to prepare it for freezing as I am guessing this would be the best way to store it for meals over summer.

Anyone have any ideas?

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#2 Sat 31 Oct 09 10:12am

libra

Member
Member since Tue 04 Nov 08

Re: Cavolo Nero (tuscan cabbage)

Cindy, lucky you! My Cavolo Nero was a bit disappointing, didn't get as big as I expected.  Should have planted more.
Chop it up and blanch for 2 minutes. I use my steamer, but most people do it in boiling water. Cool quickly (put into iced water), drain well, then pack in bags.

I made a nice soup with it. I usually use broccoli leaves, but didn't grow any this year. Saute onion until soft, add chopped up CV and chicken stock if you have some. Simmer about 20-30 minutes.  Put through food processor, and add a little cream before serving.

I guess you could do the same with Kale, but I've had no experience with that.

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#3 Sat 31 Oct 09 11:28am

shammrok

Forum super champ
Occupation Growing things
From Up the garden path...Tasmania
Member since Thu 02 Sep 04

Re: Cavolo Nero (tuscan cabbage)

Reported.

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#4 Tue 03 Nov 09 5:55am

VENUS

Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Cavolo Nero (tuscan cabbage)

Cavolo nero freezes well.
Strip the ribs out of the leaves.
Cut the green parts crossways into strips about half an inch wide, and blanch the cavolo nero in salted boiling water.
Drain and refresh in cold water; then squeeze the water out and freeze the leaves in quart freezer bags, flattening them out to about 3/4 of an inch thick and laying them on a metal tray for quick freezing.
The frozen cavolo nero can be easily used by slicing open the bag. This works perfectly in soups or reheated in broth and spooned over toasted bread.

to freeze kale:
Put on a big pot of water to boil.
Wash kale in sink of water then drain in a second sink or on a towel on the counter top.
Tear or cut into 2 inch strips or manageable sizes
Fill sink with clean cold water, including as many ice cubes as you have on hand.
Place the cut kale in boiling water and boil for 3 minutes.
Take kale out of pot with tongs, a colander, and/or slotted spoon.
Put hot kale in cold water and swish around.
Take kale out of water.
Drain any excess water off greens
Measure either 2 cups or 4 cups and place into freezer bags.
Mark freezer bag with date and type of greens.
Press any excess air out of bag and freeze.

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