Kale - Italian-stylie

Our leeks are thickening up like Nora Batty’s ankles and the parsnips are looking vigorous, but we decide to wait until a frost sweetens them up before doing any harvesting which leaves our veggie options rather limited. Luckily we grow cavolo nero (which although a kale translates from the Italian as black cabbage). I’m not a fan of kale, disliking its rag-like texture. This however, has a good firm texture and makes fantastic and versatile eating throughout the winter and is rich in all sorts of vitamins notably K, A , C  and B and elements such as manganese, calcium and iron. I buy the seeds from Seeds Of Italy, a supplier specialising in Italian varieties. It’s easy to  grow, it survives the coldest of winters and has a pleasing look about it – rather like dark green feather dusters poking out of the ground. Of course the Italians have always known about its benefits and grown and cooked it for generations, notably in a dish called ribollita which is a kind of soupy stew. I prefer to stir fry it:

Cavolo Nero Stir Fry

 Firstly I strip the leaves from its tough stem. Then I fry chopped onion and garlic in olive oil until they are golden and then throw in the shredded leaves, stir frying them rapidly for about ten minutes. Then in goes a slug or two of dry sherry or wine and some flakes of  dried chilli and some fennel seeds (fennel is a really good flavour with cavolo nero). Now cook slowly for ten minutes until the liquid is absorbed. Add a little more olive oil and stir fry again for a couple of minutes and serve immediately. Delicious and so good for you