cavolo nero
Every season I seem to develop a love for a particular food and find myself looking for ways to eat it as often as possible. This season it is definitely cavolo nero… the fabulous Tuscan cabbage. I’d love to say that I have just picked these bunches from my garden but alas, between the excessive rain here in Sydney and a large dog who likes to trample the garden, my tiny seedlings are struggling to stay alive… I don’t think they will ever look like this…. never mind. Here are a couple of simple ways I have been enjoying cavolo nero and feel so so nourished and healthier as a result!
- Shred finely and saute with garlic to serve with fish, beef, pork sausages.
- Cut finely and stir into soups for instant colour and flavour
- Served sauted with roasted almonds, garlic, lemon zest for a healthy lunch
- Sauted with pancetta, garlic and tomatoes with loads of freshly grated parmesan for a simple dinner
- Witled with poached eggs – great start to the day…
- This is a fabulous recipe from Heidi Swanson that I shared on my birthday today with some lovely friends and a bottle of Veuve….(although I drastically upped the garlic and olive oil and accidently forgot the walnuts. I also substituted corona beans for large lima beans and cavolo nero for the kale).
