2 July 2012

Cutting cavolo nero

Buoyed up with my successful potato dig yesterday I cut some leaves from my now rapidly growing cavolo nero "black cabbage" today as some of them are now developing a distinctive bubbly surface.

I cooked them down in olive oil with onions and garlic ,added in some left over mince and puy lentils , and had the dish with some more of the purple skinned potatoes , fresh mint and butter ... yum.
Must say I much preferred it to the kale that I tried yesterday which although only small leaves was fairly chewy. The cavolo cooks down more like spinach and chard ,which is very ok by me.

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