Vegetables for vitality: cavolo nero

Cavolo nero literally means black cabbage. It is also known as black-leaf kale. This leafy, dark green vegetable can be prepared in many of the same ways as spinach and cabbage.

Cavolo nero features widely in Italian cuisine, especially in recipes from Tuscany. It has a good, strong flavour.

• While leafy greens are often ruined through overcooking, cavolo nero is unique in that it benefits from long, slow cooking.
• One of the most famous recipes showcasing this type of greens is the classic soup, ribolitta. After it is made, it is traditionally left to sit for a day before serving to allow it to thicken and the flavours to develop.
• Cavolo nero also tastes delicious fried in good-quality olive oil with garlic and finely chopped chili peppers.

• To make ribollita, the traditional hearty Tuscan soup, soak 300 millilitres (10 ounces) white kidney beans in water for at least eight hours, or overnight.
• Drain and then boil in two litres (eight cups) of water until cooked.
• Drain, reserving the cooking liquid.
• Slice an onion and sauté in olive oil in a large, deep frying pan.
• Meanwhile, coarsely chop a head of cavolo nero, a quarter of a savoy cabbage, one bunch of Swiss chard, one leek, and two each of potatoes, carrots, zucchini, celery stalks and peeled plum tomatoes.
• Add the vegetables to the pan and allow to soften slowly over medium heat, about 10 minutes.
• Add the reserved cooking liquid with half the cooked beans.
• Purée the remaining beans in a food processor and add to the pan.
• Season with salt and pepper to taste. Simmer, partially covered, for two hours.
• Add eight slices stale Italian bread, stir well and let the mixture boil for 10 minutes.
• Turn off the heat and let soup stand for a day to allow flavours to develop and soup to thicken.
• Reheat just before serving. Spoon into large bowls; drizzle with olive oil.

Now you have a delicious recipe for ribollita featuring cavolo nero -- a tastey black cabbage that actually benefits from slow-cooking!

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