One of the first flavors my husband wants, after the new oil and possible with the new oil is the Tuscan kale, cavolo nero.
Winter brings us fabulous greens, from spinach, chard and kale. My favorite season for salads. The choice is amazing.
But most of all, Tuscans excel at twice cooking greens, making them loved, even by those with bad childhood memories of over-cooked vegetables.
Simple boil the greens in salted water. The kale takes a long time to cook. With the first frosts, the kale tends to get more tender, but until then, really overcook it!
kale
Cafe
Leave a comment