Kale Nero di Toscana

Cavolo Nero – an Italian classic that has been at the heart of traditional country cooking for generations. Easy to grow and extremely resilient variety with unusual, very dark wrinkled leaves. Versatile and extraordinarily nutritious, it can be used both raw and cooked.

CAN BE USED IN:

SALAD – SAUTE – STIR-FRY – STEAM – BAKE

SOWING DIRECTIONS

When
Late Summer to Winter.
Where
In a well prepared garden bed which has already been watered.
How Sow
Sow thinly, but firmly, 6mm (¼in) deep. Plant in rows 45cm (18”) apart. Seedlings usually appear in 7-10 days.
Care
Thin out to 45cm (18”) apart when seedlings are about 10cm (4”) tall. The crown of the plant can be cut off at ground level to encourage side shoots.
Harvest
As you need.
Sow:
-Summer
-Autumn
-Winter
Harvest:
As you need.
Soil type:
-compost

Availability: In stock

$4.90

Warm Kale & Chickpea Salad

Ingredients

  • 2 tsp paprika 
  • 1 tsp Dijon mustard 
  • 2 tsp maple syrup 
  • Rind of half a lemon
  • Juice of half a lemon 
  • Juice of half a orange 
  • 1/4 cup flat-leaf parsley, finely chopped
  • 1/4 cup olive oil 
  • Salt and pepper to taste 
  • 3 slices of proscuitio roughly chopped
  • 1 bunch kale, stems removed and leaves roughly chopped
  • 1 can chickpeas, rinsed and drained 
  • ¼ cup chives, finely sliced

Instructions

  1. In a jar combine the lemon rind, lemon juice, orange juice, mustard, paprika, maple syrup, parsley and olive oil. Shake until well combined. Set aside.
  2. In a frypan over med-high heat, cook the prosciutto until nearly crispy. Increase heat to high then add kale along with ¼ cup water. Cover with a lid and cook for about 4 minutes or until the kale starts to wilt.
  3. Add the chickpeas and dressing to the pan, toss lightly and cook till warmed through.
  4. Season with salt, pepper and a sprinkle of chives.
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