Cavolo nero (black kale) Grown by Leah and Jake Harris at Newton Ferrers, Devon

£3.95 / x2

About

All hail black kale! Also known as cavolo nero (its origins lie in southern Italy), this is the prince of kales: a slow-growing, dark green plant with elegant, elongated leaves. Out in the fields, it's the least hardy of the kale varieties, but these dark, beautifully blistered leaves have a good, robust texture once cooked. It's rich in nutrition, too.

This hearty variety is fantastic in warming peasant soups, ribollita, risotto, and pasta dishes. Or just dress it with a chunk of butter, a squeeze of lemon and a bit of pepper.

Contains 2 heads of cavolo nero.

Peak season

Just added

Country of origin

Produced in

The UK

UK Seasonality

This kale was traditionally grown in southern Italy, where it got its name, but is now grown in the UK.

How to prepare

Cavolo nero has tough ribs; to strip the leaves, grip the rib with one hand, and pull the leaf away with the other. The centre leaves have tender enough ribs to chop without stripping them.

Once stripped, chop and use as you would spinach or cabbage. Add to hearty soups, omelettes, potato cakes or stir-fries. This variety can even be added raw to salads.

If you’re going to boil them, you need to have quite a big pot with plenty of water and a little salt. Plunge them in and get them boiled quickly. When they have been going for a couple of minutes, take them out and refresh under cold water to stop them cooking. Squeeze out as much of the water as you can with your hands. Cavolo nero goes great with a knob of butter, a squeeze of lemon and a bit of pepper.

Storage

Delivered from our farm, so wash before cooking. Store in the fridge, and eat within a week.

Grown by Leah and Jake Harris, Newton Ferrers, Devon

Jake and Leah Harris are members of the South Devon Organic Producers co-operative. The family farm in the picturesque village of Newton Ferrers grows brilliant leeks, cabbages and kale, as well as raising organic livestock.