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CAVOLO NERO
Also known as Tuscan kale or black kale, cavolo nero has a deep, earthy flavour that turns sweet and almost nutty once cooked.
It belongs to the brassica family, alongside broccoli, cabbage, and kai laan and has the same sturdy, dark-green leaves.
It's high in vitamins A, C, and K, plus a decent hit of iron and calcium.
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HOW TO STORE YOUR CAVOLO NERO
Storage: Cavolo nero holds up well compared to more delicate leaves. Wrap it loosely in a damp paper towel or keep it in an unsealed bag, and it should last around a week.
Drying: Not really worth it. As a leafy green rather than a herb, drying strips out the texture that makes it worth cooking with in the first place.
Freezer: Strip the leaves from the tough central stem, blanch briefly, then freeze in bags — a good way to have it on hand for winter stews and soups.