One of the vegetables that you are sure to find in a Tuscan vegetable garden durning winter is kale or cavolo nero (‘black cabbage’) also known as Tuscan kale. This type of cabbage is often used for traditional dishes as the black cabbage bruschetta, ribollita soup and black cabbage farinata. Stay warm with thesethree Tuscan recipes with cavolo nero:
Tuscan kale bruschetta
An extremely poor yet flavorful starter or side dish perfect when kale is in season and crispy. Kale is particularly good when the weather is cold and olive oil is slightly bitter. This simple authentic Tuscan recipe is made using slices of unsalted Tuscan bread, garlic, oil, salt and pepper. All you need to do is toast the slices, rub the bread with a clove of garlic and place the boiled kale leaves on top (drain them) with salt and pepper and finally drizzle with extra virgin olive oil.
It’s maybe the most famous Tuscan soup. It’s made with stale unsalted Tuscan bread and a variety of vegetables including, of corse, the local Tuscan kale. Check here the recipe.