First courses

Tuscan kale recipes

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 these three Tuscan recipes with cavolo nero:

[Photo credits: h-bomb]
[Photo credits: h-bomb]

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.
Tuscan kale bruschetta
Tuscan kale bruschetta

Ribollita soup 

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.
Ribollita soup [Photo credits: Alfonso Cevola]
Ribollita soup [Photo credits: Alfonso Cevola]

Black cabbage “farinata” soup

This dish comes from the uplands and uses yellow or maize flour that was seldom used down in the valley for making ‘gnocchi’. Check here the recipe.
Black cabbage farinata [Photo credits: Flavia Cori, Tuscany Social Media Team]
Black cabbage farinata [Photo credits: Flavia Cori, Tuscany Social Media Team]
More recipes with black cabbage: Spelt and black cabbage soup White beans and Tuscan kale soup