Bravo cavolo nero! Italian black cabbage, or cavolo nero, hails from Tuscany where it is found in just about every vegetable garden in the region.
The plant grows about a metre high with plume-like leaves that shoot off a central stem making it possible to remove the leaves from the plant as you need them, while it continues to grow.
The deep, dark blue-green leaves, when mature, are stiff and tightly crinkled.
They are leathery in texture and unlike other cabbage varieties, have a wonderfully strong, sweet flavour, making them perfect for thick, hearty soups such as the Italian classic ribollita.
Cavolo nero is a member of the kale family and like most other brassicas is hardy enough to survive our winter conditions.
In fact, it thrives in our cooler climate and is best harvested after a few good frosts, as the taste develops and the leaves lose some of their bitterness.
Probably not a familiar sight in most supermarkets, vegetables such as cavolo nero are becoming favourites for the home grower, and are starting to make an appearance at farmers markets around the country.
We grow our own from seed, which is cheap and easy to do.
If you have trouble obtaining seeds from your local nursery, try a specialist seed supplier.
Although it is traditionally grown as a late-autumn crop, we've had success planting cavolo nero in the spring as well and have enjoyed it right through until Christmas.
Nothing beats fresh vegetables straight from the garden and cavolo nero, with its unique taste and texture, adds another dimension to any meal.
It's great as a side dish with black olives and chilli, or the perfect partner for grilled fish or roast meats.
Serves 6
150g cannellini beans (white kidney beans), prepared overnight (see below)
2 large garlic cloves, peeled and chopped
2 large red onions, peeled and chopped
1 small head celery, chopped
1 cup flat-leaf parsley, roughly chopped
250g carrots, peeled and chopped
2 tablespoons olive oil
1x 400g tin tomatoes
1kg cavolo nero, stalks removed and leaves roughly chopped
2 loaves ciabatta bread, crusts removed, sliced
sea salt and pepper to taste
extra virgin olive oil to serve
For the beans:
1 medium tomato
6 cloves garlic
1/2 cup fresh sage leaves
To prepare cannellini beans:
Soak overnight in 1 litre of cold water and 1 tablespoon of bicarbonate of soda. Drain beans well, place in a saucepan and cover with cold water.
Bring to the boil, then reduce heat and simmer for 10 minutes. Drain beans again and add 1 litre of cold water, the tomato, garlic and sage leaves and return to the boil.
Reduce heat again and simmer until tender, (about 30 minutes to an hour) removing any scum that forms on the surface. Refrigerate beans in their cooking liquid.
To make ribollita:
Slowly fry the garlic, onions, celery and parsley in a heavy based saucepan with the olive oil for about 20 minutes. Add cavolo nero and half the cannellini beans with enough of their liquid to cover.
Simmer for 20 to 30 minutes. Puree remaining beans in a food processor and add to the ribollita, adding boiling water to make the soup liquid.
Add the ciabatta, extra virgin olive oil and salt and pepper to taste.
Ribollita should be rich and thick in texture.
Serves 4
4 180g fresh hoki fillets
Olive oil
500g Agria potatoes, peeled and quartered
100g unsalted butter, chopped
250g cavolo nero leaves, stripped, blanched, refreshed and roughly chopped
Salt and pepper
100g mixed salad greens
1 lemon, quartered and seeds removed
Boil potatoes in a large pot of salted water and when cooked, drain and mash well. Work butter into the mash and season to taste.
Mix in cavolo nero and set aside. Pan-fry fish in a frying pan with a little olive oil until just cooked.
Divide hot colcannon between four plates and arrange the salad leaves.
Place fish on top of colcannon and drizzle with extra virgin olive oil. Serve with a lemon wedge.
Serves 4
600g cavolo nero leaves, stripped
100g Ligurian black olives
2 cloves garlic, crushed
4 pinches dried chilli flakes
100ml extra-virgin olive oil
sea salt and cracked pepper to taste
Blanch cavolo nero in a large pot of salted, boiling water for 2 to 5 minutes or until tender. Refresh with cold water and squeeze out as much liquid as possible with your hands.
Heat 80ml olive oil in a heavy-based saucepan and add olives, chilli flakes and garlic. Cook briefly, being careful not to burn the garlic, then add the cavolo nero and sauté until warmed through.
Place in a large serving bowl, season with salt and pepper and drizzle over remaining olive oil.
