Turn over a new leaf
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.