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.
2 comments:
My Cavolo Nero last year, was quite frankly,a disaster. This year looks a little more hopeful not quite ready for cutting yet.
I've got to get some of these for next year. I was given some cabbage plants last year a few of which turned out to be Cavolo Nero, they were excellent, grew well with no diseases or insect damage.
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