Cavalo Nero aka Tuscan Cabbage is one of my new ‘use as often as possible’ ingredients. I figured I’d show you what it is before adding it to almost everything.
There are a few other things going on here as well. For starters this is my DIY wooden board, secondly this was photographed with my new lens – had big aperture happening so the bokeh is a touch out of control but you get the idea.
This stuff is fantastic. It almost melts down when sauteed lightly and wilts instantly in hot soup. Sliced fine it makes for a perfect pizza topping too.
It doesn’t last quite as long in the fridge as some greens, is a bit sensitive to moisture [wrap it in a dry paper towel if storing in a plastic bag] and if it starts to turn yellow just get rid of it [oddly starts to taste salty and sour…], but I tend to use it long before then anyway!