Cavolo nero, Tuscan kale or dinosaur kale, there are many names for this nice cabbage that is in season now. You can see it stick up in almost all Tuscan vegetable patches now, the only thing (well maybe there are some cardi or cardoons as well) growing right now and it is perfect when the new olive oil begins to appear on the table. There are many recipes of soups using Tuscan kale around but I think that it is really good served as a vegetable side dish, like this for example, simple but very tasty.
CAVOLO NERO BRASATO CON POMODORINI or BRAISED TUSCAN KALE WITH TOMATOES
400 g /14 oz Tuscan kale
1 glass of white wine
About 15 cherry tomatoes
1 clove of garlic
1 dried peperoncino, optional
Salt
Olive oil
- Shred the leafy part of the kale and put it in a large skillet or pan where you have heated up the olive oil together with the garlic and the crumbled peperoncino.
- Add some salt and stir for a couple of minutes. When it begins to 'wilt' you add the white wine and go on braising until the cabbage is soft. Add water if needed and stir quite often.
- When the kale is really soft you add the tomatoes that you have divided in two and continue to braise until they begin to soften.
- If you want, pour some good olive oil it before serving.
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