Turn over a new leaf

Hello! Middle East - - LIFESTYLE -

Orig­i­nat­ing in Tus­cany, cavolo nero (which means “black cab­bage” but is ac­tu­ally a very dark green) is a close cousin of kale. It has en­joyed a long tra­di­tion in Ital­ian cook­ery and is be­com­ing in­creas­ingly pop­u­lar around the world. Steamed, baked, stir-fried, braised, boiled or mi­crowaved, cavolo nero is quick and easy to cook and adds colour, tex­ture and flavour to many recipes. Like kale, it’s a good source of lutein and vi­ta­mins K, A and C and a sig­nif­i­cant source of the B vi­ta­mins. For more in­for­ma­tion and recipes, visit dis­cov­er­greatveg.co.uk.

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