A loose-leafed cabbage from Tuscany, Italy. The leaves are a very dark green, almost black, hence its name, which translates as 'black cabbage'. It has a pleasantly tangy, bitter flavour, with a sweet aftertaste. Some people spell this 'cavalo nero'.
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.
Cavolo nero is incredibly versatile and can be boiled, stir-fried, steamed or massaged in dressing and eaten raw.
Read more about how to cook cavolo nero.
For recipe ideas, see our cavolo nero collection.
It will keep in a cool, dark place or the vegetable drawer of the fridge for several days.
July through to early October.
Look for crisp, unblemished leaves, with no holes. Avoid cores that are split or dry.
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