Cavalo Nero Kale
Cavalo Nero Kale is a type of cabbage that grows loosely furled leaves rather than forming a head. It is family of the curley kale/bore kole and Red Russian Kale. Cavalo Nero tends to be a little bit nutty in flavour, although this is tempered by washing, cooking, and using younger leaves. It is high in Vitamin A, Vitamin K, Vitamin C, Magnesium, Iron, and Zinc.
Storage: All types of kale should be wrapped in a damp paper towel, placed in a plastic bag and stored in the refrigerator crisper. It should not be washed before storing since this may cause it to become limp. Kale can be kept in the refrigerator for several days, although it is best when eaten within one or two days after purchase since the longer it is stored, the more bitter its flavour becomes.
General Use: Before eating or cooking, wash the kale leaves thoroughly under cool running water to remove any sand or dirt that may remain in the leaves. Both the leaves and the stem of kale can be eaten. If your recipe calls for the leaves only, they can be easily removed. Just take each leaf in hand, fold it in half lengthwise, hold the folded leaves near the base where they meet the stalk, and with the other hand, gently pull on the stem. You can also use a knife to separate the leaves from the stems.
Steamed: The taste and texture of steamed kale makes it a wonderful topping for home-made pizzas.
Stir Fried: Heat oil over medium-high heat in a large frying pan. Add chopped onions and crushed garlic and cook until soft. Mix in breadcrumbs, and cook and stir until brown. Stir in 3 bunches washed, dried and shredded kale and cook until wilted. Serve hot or warm.
Sautéed: Fry roughly chopped kale with fresh crushed garlic briefly over high heat and sprinkle with lemon juice and olive oil before serving. Try frying chopped kale and apples together until tender, before serving sprinkle with balsamic vinegar and chopped walnuts.
Salad: Combine chopped kale, pine nuts and feta cheese with cooked whole grain pasta drizzled with olive oil. Or try cutting the kale (stems and centre ribs discarded) crosswise into very thin slices. Whisk together shallots, lemon juice, sea salt, and pepper in a small bowl, then add olive oil in a slow stream, whisking until combined well. Toss the kale and coarsely grated ricotta in a large bowl with enough dressing to coat well.