.... Black Cabbage ( Cavolo Negro ) ...
Italy's best kept secret ...
First believed to be grown in 600BC, With its distinctive long, dark green, almost black leaves, cavolo nero originates from the fields of Tuscany... traditionally thought of as being very winter hardy...
Generations of Italians have appreciated the delights of cavolo nero and now the rest of the world are catching on to its benefits too. Like its cousin kale, cavolo nero is a member of the brassica family and kale's Italian cousin, "yes " kale's close relative and part of the brassica long family, and is used in many traditional Italian dishes, from soups through to main meals....and is one of the traditional ingredients of minestrone and ribollita...
The good news for green lovers is that cavolo nero is now being grown where so many of our home-grown vegetables come from.... This heirloom is an extremely versatile vegetable with a marvellous rich, intense and slightly sweet flavour, which means it can be used in a number of different ways. It is great in hearty meals like minestrone soup, but is also delicious in lighter dishes such as salads.
BRAISED CAVOLO NERO RECIPE..
1⁄4 cup extra-virgin olive oil
1 tbsp. fennel seeds
1 tsp. red pepper flakes
12 cloves garlic, thinly sliced
2 anchovy filets, finely chopped
1 qt. Chicken Stock
4 lb. cavolo nero, trimmed
Kosher salt and freshly ground black pepper
Heat oil in a wide pot over medium-high heat. Add fennel seeds, red pepper flakes, garlic, and anchovies; cook until fragrant, 1–2 minutes.
Add stock; bring to a boil. Add cavolo nero and salt and pepper to taste. Cook, covered, stirring occasionally, until leaves are somewhat wilted, 4–5 minutes. Reduce heat to medium-low; simmer, covered, until very tender, 40–45 minutes more.