For those of you who don't know this, Cavolo Nero (literally "Black Cabbage") is member of the Brassica family, a type of kale. In culinary terms you can treat it very similarly to curly kale, though it does need some special treatment in one respect - the removal from the leaves of the tough central vein, as this old photo from my archive shows:
In my garden I have six Cavolo Nero plants - but with a bit of clever photography it is possible to make it looks as if I have LOADS of it!
Cavolo Nero is also a very decorative plant, well deserving of a place in any flower border or potager, even if you never eat any of it.
Each plant with its cluster of long, thin, upright leaves is vaguely reminiscent of a plume of feathers.
As I mentioned, this year I have six Cavolo Nero plants in one of my raised beds, and one smaller one in a pot, as a reserve. This will provide the two of us with a plentiful supply of leaves over a period of about 3 months. I don't usually cut a whole plant all in one go. I usually pick individual leaves of just the right size, and then let the plant continue growing. A point to note here: don't remove the old leaves even if they are too tatty to eat. Leave them on the plant, because they will still contribute towards producing the energy required by the plant if it is to put on new growth. The leaves will turn yellow and fall off of their own accord when they are no longer viable.
The upper surfaces of the leaves are a wrinkled, "bubbly" sort of texture, described officially as "savoyed" since it resembles the texture of the Savoy Cabbage.
The young leaves are green, but turn a very dark grey-green when older, almost black in fact - hence the name.
When very tiny, the leaves are tender and juicy, and can be eaten raw as a salad ingredient, though I personally do not enjoy them like this. I find them too strongly-flavoured.
As this next photo demonstrates, even in the young leaves there is a very definite contrast between the soft leafy part, and the firmer central vein.
One of my favourite ways of eating Cavolo Nero is with soft polenta, which I have written about before. Here's my recipe:- Pork escalopes with soft polenta and Cavolo Nero
Another way of eating Cavolo Nero is to make it into kale crisps (chips). This is a recipe to which I was introduced by my daughter Fiona.
- Preheat the oven to 220 degrees
- Carefully wash about 10 leaves of cavolo nero or curly kale
- Cut out the thickest parts of the stems, chop the rest up into pieces about the size of potato crisps
- Thoroughly dry the pieces, using a salad spinner or paper towels
- Put the kale in a deep bowl
- Add a tablespoon of olive oil and some crunchy salt and pepper. Rub the oil in so it covers all surfaces
- Spread the kale out on baking sheets, minimising overlap between the pieces
- Bake for 5 minutes or so, but don't let them burn so check after 2-3 and turn over with tongs if they are starting to brown
- Serve immediately (with cold beer if desired!)
- Enjoy!
The kale crisps sound fantastic. I will have to try that. Your kale looks so nibble-free. My kale has been nibbled. And I've spotted a few green worms on the purple kale, of course the green worms are eating on the plants.
ReplyDeleteI can't afford to leave leaves on my kale as they seem to become host and magnet to white fly and aphids so I harvest all that is grown and leave just those that would benefit from more time on the plant. My Kale ends up taller than me. I harvest continually and one of my best customers is an avid kale chip maker. Beautiful kale photos.
ReplyDeleteI've never heard of kale crisps before, I'll definitely give that a go, though I'll have to wait until next year as I haven't got any kale this year.
ReplyDeleteI must try the crisp recipe ,as it's another way to use the mass ranks of Cavolo Nero growing on my plot.Looking at my own blog,I started cutting mine way back on 2nd July from a mid April sowing.
ReplyDeleteAll three blocks on my allotment have remained mostly untroubled by cabbage butterflies but the ones transplanted into raised beds at home were ravaged and I pulled them up recently.
I've been stripping the tattier leaves to tidy up the plants but might try not removing them on some plants from now on.Presumably the yellowing is par for the course,I'd wondered if it was some kind of mineral deficiency?
In my experience the bottom leaves just go yellow when they run out of steam, and then fall off. I think this is normal.
DeleteI like the idea of the crisps, I might try them on the boys.
ReplyDeleteI love cavolo nero, yours is looking fab. I find it quite satisfying to peel the leaves away from the stalks. I am always at a bit of a loss for what to do with it other than mix it with butter or fry it till crisp.
ReplyDeleteI love cavalo nero, it is indeed a striking plant, particularly in winter, and very tasty too! We only have a couple of plants this year, but will start harvesting the leaves soon.
ReplyDeleteOne of our favourite side-dishes featuring this last year was to blanch the chopped leaves in boiling water while softly frying onion, garlic and pancetta, then throw the kale into the pan and add a splash of white wine, continuing to cook for a few minutes as the alcohol burns off and the kale softens further.
That sounds pretty darned good. I'll definitely try it.
DeleteI spent quite a bit of time this afternoon hosing aphids off the underside of my cavolo nero leaves - very icccky. I will be interested to see how long it takes them to return.
ReplyDeleteA handsome plant to be sure, and I like the idea of the crisps.
ReplyDeletei love kale chips! i used a red russian variety growing in my garden a few days ago. super tasty, check out my recipe on my blog. im still looking for the cavolo nero seeds here in ireland!
ReplyDeleteHi Taylor; Great minds think alike then! I'm glad you introduced yourself because I think we probably have a lot in common, and I shall be exploring your blog more fully soon. (Tried - but failed - to leave a comment on it. Blogger wouldn't let me.)
Deletecheers mark, im amazed at how often you post! the pics are great. i find it hard to get a post a week finished. thanks for following the my blog!
Delete... or shred and deep fry them for a few seconds: Crispy Seaweed!
ReplyDeleteWE haven't grow this for a while as we also seem to have lots of things growing that we prefer but they are attractive plants.
ReplyDeleteI forgot to sow my Cavolo Nero earlier this year so gutted I won’t have any home-grown. But seeing this recipe for those crisps means I shall try and get some tomorrow when I go to the Farmer’s Market in Usk and give them a go-thanks Mark!
ReplyDeleteI really intended to grow some Cavolo Nero this year but didn't get around to it. The recipe sounds great, thanks.
ReplyDelete