Cavalo nero

Cavalol nero, or black kale (Tuscan kale) is a member of the brassica family which hails from Tuscany where it was developed in the 18th century. To use, remove center ribs from all but the smallest leaves then blanch leaves for 3-4 minutes. Cool then squeeze out the leaves and saute them with garlic and olive oil. This is a very hearty green and pairs well with rich dishes of pastas, beans or pork.

Substitutes For Cavalo Nero

If you can't find Cavalo nero you can substitute curly kale (has tougher texture):
OR>Collard greens - easy to find but take longer to cook
OR>Chinese kale (gai lan) - may be harder to find, cooks quickly
OR>Green chard - easy to find and  cooking time is about the same
OR>Mustard greens- a more peppery flavor

1 lb = 2 servings