Black Italian Cabbage
Inventory, 12 ct : 8.11
This item was last sold on : 05/28/22
Black Italian cabbage has a thick central stalk and produces long, fat, spear-like leaves that have wrinkled, bubbled surfaces. The dark blue-green leaves will grow up to 46 centimeters long and 11 centimeters at their widest. Young leaves are harvested between 15 and 20 centimeters, when the stalks are still tender. As the leaves mature, they thicken, and stalks become tough. Black Italian cabbage offers a subtle peppery flavor with a tangy bite and sweet aftertaste.
Black Italian cabbage is available year-round with a peak season in the winter months.
Black Italian cabbage, better known as Tuscan or Dinosaur kale, is an Italian variety botanically known as Brassica oleracea var. acephala. It is referred to as Lacinato kale as well as Cavolo Nero, the Italian name which literally translates to “Black cabbage.” The heirloom variety is found in the Tuscan region of Italy and is popular in restaurants in the United Kingdom and the United States.
Black Italian cabbage is an excellent source of vitamins K, A, C and B2, manganese and calcium. It’s a great source of iron, folates and dietary fiber. Kale is also a good source of phosphorus, magnesium, copper, B-complex vitamins, zinc and selenium. Black cabbage also contains the phytonutrients quercetin and kaempferol, and flavonoids like lutein, zeaxanthin, and beta carotene which provide beneficial antioxidant properties.
Black Italian cabbage, or Tuscan kale, is an essential ingredient in the regional dish ribollita, or reboiled winter vegetable stew. It is also used in minestrone. Young, tender leaves are used raw in green or grain salads. They can be used as wrappers for cheese, shrimp or prawn, and risotto. Older leaves may need to have the ribs or central stalk removed due to toughness, otherwise they require longer cooking time. The thick leaves can be sliced or chopped and used as a substitute for romaine in Cesar salad, braised, tossed into pasta dishes, soups, stews, egg dishes or simply sautéed with oil and garlic. It pairs well with beans and pork. Store Black Italian cabbage in the refrigerator for up to 3 days. Wrapping the bottoms of the stems in a wet cloth will keep them from drying out.
Brassica oleracea is classified by its many forms and is further diversified into leaves (kale), heads (common or Savoy cabbage), gems (Brussels sprouts), hypertrophied flowers (broccoli and cauliflower), and roots (turnips). Kale, which is part of the acephala group, has two other types in addition to the Black Italian, or Tuscan kale: curly (also known as Scots) and Russian, with fringed, flat, serrated leaves.
Italian cabbage is an international hybrid and a prized Tuscan specialty referred to as "cavolo nero" or black cabbage in English. Abundantly available in Tuscany, black cabbage supplies are very limited in other parts of the world. Italian cuisine especially favors this cabbage in the cold-weather cooking season. A member of the Crucifer or mustard family, cabbage is a prehistoric Mediterranean wild plant. Classified by its many forms, cabbage is diversified into leaves (kale), heads (common or Savoy cabbage), gems (Brussels sprouts), hypertrophied flowers (broccoli and cauliflower), or into roots (turnips).
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Black Italian Cabbage. One is easiest, three is harder.
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Santa Monica Farmers Market
Tamai Family FarmsNear Santa Monica, California, United States
About 435 days ago, 3/20/21