Tuscan Kale
Estimated Inventory, bunch : 0
Description/Taste
Flavorful Tuscan Kale, also called cavolo nero (meaning black cabbage in Italian), produces rich, grayish-green to deep green leaves that are characteristically crinkly. Tuscan kale is chewier than Swiss chard, sweeter in taste than collard greens and milder in flavor than peppery mustard greens.
Seasons/Availability
Winter through spring.
Current Facts
In Florence, Italy, markets identify this vegetable cavolo nero "black cabbage", even though it does not grow into a cabbage-like head and the leaves are not black in color. It is also referred to as dinosaur kal, or dino kale.
Applications
Braise, sautee, steam or eat young leaves raw.
Ethnic/Cultural Info
In Italy, kale's forte is La Ribollita, the classic Tuscan kale and bean soup.
Geography/History
Locally grown in California at Coastal Organics, Tuscan kale is a member of the mustard and cabbage family, Brassicaceae/Cruciferae.
Recipe Ideas
Recipes that include Tuscan Kale. One
is easiest, three is harder.| Earth Eats |
|
Tuscan Kale And Chickpea Soup |
| Rachel's Recipe Box |
|
Portuguese Linguica and Kale Soup |
| A Family Feast |
|
Tuscan Kale Salad with Oranges, Currants and Feta |
