Cavolo nero is Italian for "black cabbage," and it's basically kale's cooler, more sophisticated cousin. It doesn't need a pep talk or a smoothie to be good. It just needs a little respect and some heat.
The leaves are tough, like denim that forgot to become a jacket. But unlike regular kale, it has a deep, almost nutty flavour that begs to be cooked down.
Think of it as the cheap steak of the vegetable world—it needs a bit of work, but the payoff is huge.
