A staple in Italian country kitchens, particularly in the northern province of Tuscany, Cavolo Nero is a kale rather than a true cabbage. In fact, it is called Tuscan Cabbage in many recipes. Its dark green leaves fan out in a shape similar to the fronds of a palm tree. This multitalented vegetable can be a main ingredient or a side dish. It is often most often served braised or stuffed with meat, and adds delicious texture and flavor to soups, stews and sauces.
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