- Artichoke
- Asparagus
- Aubergine
- Avocado
- Beansprouts
- Beetroot
- Broad beans
- Broccoli
- Brussels sprouts
- Butternut squash
- Cabbage
- Carrots
- Cauliflower
- Cavolo Nero
- Celeriac
- Celery
- Chard
- Chicory
- Chillies
- Climbing Beans
- Courgettes
- Cucumber
- Fennel
- Garlic
- Ginger
- Green beans
- Horseradish
- Jerusalem Artichoke
- Kale
- Kohlrabi
- Leeks
- Lettuce
- Mushrooms
- Okra
- Onions
- Pak Choi
- Parsnips
- Peas
- Peppers
- Plantain
- Potatoes
- Radicchio
- Radishes
- Rhubarb
- Rocket
- Spinach
- Spring Onions
- Sugar Snap Peas
- Swede
- Sweet potatoes
- Sweetcorn
- Tomatoes
- Turnips
- Wasabi
- Watercress
- Yam
How to cook Cavolo Nero
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.
WHAT IS 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.
WHEN IS CAVOLO NERO IN SEASON?
Cavolo nero is a hardy winter veg, and is in season from June to March.
HOW TO STORE CAVOLO NERO
Keep cavolo nero in the fridge.
What are the health benefits?
Cavolo nero is a type of green leafy veg like kale. These veggies are good sources of folic acid and vitamins A, K and C. 80g of raw cavolo nero counts as one of your 5-a-day.
