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.
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