Suzanne Goin's Slow-Cooked Cavolo Nero (a.k.a. Tuscan Kale) Recipe on Food52 (2024)

FAQs

What is the difference between kale and cavolo nero? ›

Kale typically tastes milder than regular cabbage, and young kale leaves and black kale (aka cavolo nero) have a milder flavor than mature leaves of curly kale. ” That is also why it is best to use baby kale or black kale if you want to whip up a kale smoothie that tastes good”, said by a smoothie expert, not me.

WHAT IS CAVOLO NERO? Cavolo nero, also known as Tuscan kale or black kale, is a brassica that's very similar to kale. It originates from Italy but is now grown in the UK. Its name, which means 'black cabbage' in Italian, alludes to its strikingly dark green colour.

Cook in salted boiling water for 5-10 mins, until tender, then drain and squeeze out excess water. Heat ½ tbsp olive oil in a saucepan, then add 1 clove of finely chopped garlic and a pinch of chilli. Stir until the garlic softens. Add the cavolo nero, toss well and season with salt and pepper.

Fiber: Cavolo Nero is rich in dietary fiber, which aids in digestion, promotes satiety, and supports a healthy gut. Minerals: Cavolo Nero contains minerals such as iron, calcium, and magnesium, which are important for blood health, bone strength, and muscle function.

Alternatives to cavolo nero

Try cabbage or kale.

The Bottom Line. Kale and spinach are highly nutritious and and associated with several benefits. While kale offers more than twice the amount of vitamin C as spinach, spinach provides more folate and vitamins A and K. Both are linked to improved heart health, increased weight loss, and protection against disease.

Very finely sliced (roll the leaves up and cut them cross-wise), cavalo nero is delicious eaten raw in salads. Combine with more tender leaves for contrast, and anoint with good olive oil, a squeeze of lemon juice, salt and a pinch of chilli flakes if you fancy.

Unlike cavolo nero or kale's curly, narrow leaves, collard greens' leaves are large, smooth, and flat. Known as spring greens in the UK, they're pretty much unloved and are far from receiving the same recognition as collard greens in the US.

Kale (/keɪl/), also called leaf cabbage, belongs to a group of cabbage (Brassica oleracea) cultivars primarily grown for their edible leaves.

Cavolo nero is incredibly versatile and can be boiled, stir-fried, steamed or eaten raw with a dressing. The best way to prepare it is to remove the central stem and shred the leaves. We advise not to eat the core as it's generally quite tough.

Is cavolo nero tough? ›

Cavolo nero leaves have tough central ribs which are best cooked separately to the rest of the leaf. To separate them, simply grib the thick end of the rib with one hand, and pull the leaf away with the other. The leaves and ribs at the heart are tender enough to use without stripping them.

Additionally, overcooking kale can cause it to become mushy and lose its texture, making it less enjoyable to eat. Another reason why kale can taste bad when cooked is that it contains sulfur compounds that are released when it is cooked.

Specifically, raw kale contains a type of goitrogen called goitrins. There are some concerns about eating raw kale, as goitrins can decrease the uptake of iodine, which is essential for the production of thyroid hormones ( 8 ). This is worrisome, as thyroid hormones help regulate your metabolism.

Consumption of kale in excess can lead to constipation and stomach irritation. Due to the presence of oxalates, kale can increase the risk of kidney stones. Kale contains goitrogens, substances that inhibit the synthesis of thyroid hormone. So, its intake can increase the risk of iodine deficiency.

RELATED: Believe It Or Not, Kale Actually Lives Up To All Of Its Hype—Here's Why. Manganiello says you can eat kale every day, just don't overdo it. She recommends one to two servings maximum of kale per day, leaving room for other healthy foods that provide an assortment of nutrients.

Quantities are easily halved or doubled, I used regular kale as I didn't have cavolo nero (also known as black leaf kale), and it was delicious. The colour was a more vibrant green than the almost black-green you get with cavolo nero.

Thanks to its Tuscan heritage and its very distinctive long, dark leaves, cavolo nero is also known as Tuscan kale or more commonly black kale or black cabbage. Cavolo nero is available, chopped and ready to use from most leading supermarkets and can be used in exactly the same way, and more, as kale.

Sometimes referred to as Tuscan kale or dinosaur kale because of its bumpy leaves, It dates back to 18th-century Italy where it was first recorded as being cultivated. What is this? It is more delicate and sweet than curly kale. If you've never liked kale this mild variety would be a great one to try.