One of the mysteries of the English language finally explained.
A dark-leaved variety of kale used in Tuscan cooking.
- ‘In Italy, look out for varieties of elegantly grey-leaved cardoons and artichokes, zucchini, cavolo nero, flat Neapolitan parsley, Principe di Bologna tomatoes and rocket (rucola).’
- ‘The greens are back in good fettle too, dark and crinkly-leaved cavolo nero is the one I head for (I ate it five times last week) yet there are a few summer cabbages around for those who like something less strident.’
- ‘You could use cavolo nero, Swiss chard, kale, sprout tops, spring greens or Savoy cabbage, listed in my order of preference.’
- ‘She purées cavolo nero, a greenish-black kale, for a sauce that clings to gritty artisanal bucatini, and tops the dish with crunchy sautéed bread crumbs (a signature touch).’
- ‘Spinach, cavolo nero and kale also like the company of sunblush tomatoes, especially if there is some garlic in there too.’
Italian, from cavolo ‘cabbage’ + nero ‘black’.
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