• clairhenderson

Cavolo Nero

Cavolo Nero, also known as Italian Kale or Tuscan Kale, translates as 'black cabbage' in Italian. Super distinctive with dark blue-green singular leaves, Cavolo Nero is a common item in Italian kitchens and is a traditional ingredient in Minestrone. It Is sweeter and more flavoursome than its more available cousin - Curly Kale - but can be cooked in the same way. It's great popped in soups or stews, or lightly steamed before popping into a stir fry or pasta dish. It grows well in this country and is one of those ingredients we will probably see become more readily available in markets as it becomes more popular with chefs. So keep an eye out... It makes any dish look a little bit more cheffy!


Our recipe for this ingredient, featuring in the boxes this week is Falafels with Buckwheat and Cavolo Nero.


Cavolo Nero really can be added to any savoury dish. It's a great item to play around with. It doesn’t have a strong flavour, but adds depth of colour and earthiness to any dish, benefitting our eyes and tastebuds. Here I've teamed it with sweet potato falafels. I use a base of 1 can of chickpeas and two cooked and mashed sweet potatoes, a couple of tablespoons of plain flour, 1 grated garlic clove, a handful of chopped parsley, seasoning and 1 egg (or flaxseed egg) in a food processor, adding any further ingredients and flavours you fancy. Mix until it reaches a mouldable (but not sloppy) consistency. Form into golf balls and press and roll into sesame seeds before baking in a medium oven for around 25-30 minutes, until golden. In the meantime, cook a good cup full of buckwheat and then saute with finely chopped cavolo nero and some ripped cherry tomatoes, plenty of good olive oil and seasoning. Serve with the homemade sesame falafel. Enjoy!

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