Cavolo nero is grown in most vegetable gardens in Tuscany and is one of the main ingredients in Ribollita, the famous soup of that region, made with beans, Tuscan bread, cavolo nero and extra virgin olive oil. Cavolo nero is now successfully grown here and is becoming widely available. If you want to grow it yourself, it is possible to buy seeds (see here).
The plants grow a metre high with plume-like leaves growing off the main stem, which means you can pick from the plant while it continues to grow – unusual for a member of the cabbage family. The dark blueish-green leaves should be tightly crinkled and stiff, just the tip bent over. The leaves have a tough texture and a fantastically strong, sweet flavour, unlike any other cabbage. The wonderful taste develops after the plants have had a few weeks of frost. Leaves picked too early taste bitter and stringy.
To prepare, remove the centre stem of each leaf. Keep whole the smaller leaves from the centre of the bunch. These tiny leaves are delicious eaten raw. We add them to winter salads.