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Thursday, 24 March 2016

Cavolo nero have you discovered it yet?


Well I had heard of kale, I had heard of cabbage but when my blogging friend Kezzie recently commented on this post here and mentioned "Cavalonero cabbage", I had to investigate ...

"Cavolo nero
Pronounce it: ca-voll-oh nee-ro


What is cavolo nero?
Cavolo nero is also known as black kale, black cabbage, Tuscan kale, or by its Italian names lacinato and nero de Toscana and is a cousin to the popular Italian vegetable cavolo fiore (similar to cauliflower). 
Some people spell this 'cavalo nero'. 

Choose the best:
Look for crisp, unblemished leaves, with no holes. Avoid cores that are split or dry. With its distinctive long, dark green, almost black leaves, cavolo nero originates from the fields of Tuscany where it was first believed to be grown in 600BC.

Generations of Italians have appreciated the delights of cavolo nero and now the British are catching on to its benefits too. Like its cousin kale, cavolo nero is a member of the brassica family and used in many traditional Italian dishes, from soups through to main meals.

Whilst cavolo nero enjoys all the benefits of traditional kale, it has a delicious and rich taste all of its own. The good news for UK kale lovers is that cavolo nero is now being grown in Lincolnshire, renowned for its fertile, loamy soil and where so many of our home-grown vegetables come from.

Availability:
It is available, July through to early October - but also available from most leading supermarkets chopped and ready to use.

Prepare it:
Remove old or damaged outer leaves, cut the leaves free of the core and slice out any tough central stalks. Rinse, then chop or slice.

Store it:
It will keep in a cool, dark place or the vegetable drawer of the fridge for several days.

Cavolo nero is an extremely versatile vegetable with a marvellous rich, intense and slightly sweet flavour, which means it can be used in a number of different ways. It is great in hearty meals like minestrone soup, but is also delicious in lighter dishes such as salads.

Cavolo nero also makes a fantastic accompaniment, complementing a number of meat and fish dishes – and not just Italian ones!

And if that isn’t enough to tempt you – cavolo nero is a good source of lutein, vitamins K, A and C, a significant source of the B vitamins, fibre and calcium as well as containing manganese, copper, iron and many other elements.

Alternatives:
Try cabbage or kale."

Above picture and words from here and here

Celeriac, cavolo nero & bacon mash


Ingredients
Serves Six
9g carbs per serving

1½ kg celeriac, peeled and cut into chunks
200g smoked bacon lardons
250g cavolo nero, or green cabbage, finely shredded
50g butter
4 tbsp double cream 

Method:
1. Boil the celeriac in a covered pan for 15-20 mins or until tender. Meanwhile, heat a frying pan and cook the bacon for 5 mins until golden and crisp. Add the cavolo nero or cabbage and cook over a low heat for 5 mins.

2. Drain the celeriac and blitz with a hand blender until smooth. Stir in the butter and cream. When the butter has melted, add the bacon and cavolo nero or cabbage, and stir well. Season to taste.

Recipe idea from here

Buon appetito

All the best Jan

18 comments:

Crafty Green Poet said...

I'll need to try this!

Jo said...

We love cavolo nero and it's another veggie which is really easy to grow.

Debbie said...

sounds good....something new for me to try!!

Debbie said...

i forgot to wish you a happy weekend!!

Anonymous said...

Dear Jan, Eddie and Graham - I just wanted to say again what a delight this informative website is; Recipes, Research studies, the latest information and science regarding medications, light hearted humour and a bit of Rock N Roll on a Saturday night! You have taken the notion 'evidence based practice' to a whole new level - and shows what is possible! Thank you, what a delight to read,
Kath

Denise inVA said...

Fascinating and thank you for all this info (and the recipe), as I have never heard of it before.

Snowbird said...

I just love this kale, I grow it and find it goes well in all soups.xxx

Lowcarb team member said...

Hi 'CGP'
Must admit it's a new one for me too!
I love the idea of it with celeriac mashed and bacon!

Thanks for your comment

All the best Jan

Lowcarb team member said...

Hello Jo
I wondered if you would know of it ... and yes you do!
There is so much amazing fresh foods available, and of course if you have the time and space to 'home-grow' it ... that's even better.

Many thanks for your comment

All the best Jan

Lowcarb team member said...

Hi Debbie
It does sound good doesn't it ... we can all go 'Italian' together, and amazing to think it's believed to date back to 600BC

Thanks for your comment

All the best Jan

Lowcarb team member said...

Hello Debbie
... you have a great weekend too!!

Many thanks for all your visits and comments on our blog.

All the best Jan

Lowcarb team member said...

Hi Kath
Thank you so much for taking the time to post your lovely comment here.
We do our best to give readers a good selection of articles, posts, studies, recipes, music, and more ... We hope something for everyone.

Wishing you a Happy Easter Weekend

Thanks again for your comment

All the best Jan, Eddie and Graham

Lowcarb team member said...

Hello Denise
... well thanks to one of our fellow bloggers 'Kezzie' (see link in original article) I now know something new too! They say you learn something new everyday!
I do enjoy passing on and sharing great information ...

Many thanks for your comment

All the best Jan

Lowcarb team member said...

Hi Snowbird
I think I'm behind the times ... LOL!
A lot of readers seem to know about this great food and even grow it!

Bet it is delicious in soups too!

Thanks for your comment

All the best Jan

Dewena said...

Jan, this is a completely new vegetable to me! But if I find it I'll try it, after we move. And thank you for checking to see how the move is going. I hope to post more soon but packing and resting from packing seems to have taken most of my time. I appreciate that you wrote again!
Dewena

Lowcarb team member said...

Hello Dewena
Yes, this was/is new to me too ... I like to discover new things though.

Moving is a stressful time, it is also time consuming and draining ...
You must take any spare time and use it wisely - like sit and enjoy a cuppa!
I'm pleased to read things are progressing well, do take care and as you say "if I find it I'll try it, after we move."

Many thanks for your comment

All the best Jan

Lisa said...

I have heard of this but cabbage isn't very popular here, I think I would have more success with it being eaten if we disguised it in a smoothie.I have used kale in one before now and you can't detect the taste at all.
Lisa x

Lowcarb team member said...

Hi Lisa
Sometimes it can help with the kiddies to disguise / hide vegetables in other foods ...
It's perhaps best just to introduce them one at a time and encourage them to try ...

Thanks for your comment

All the best Jan