A bagof Black Tuscan Kale, Cavolo Nero, Nero di Toscana - call it what you will, but this is our favourite of the kales. It goes really well with garlic and chilli. We usually strip the leaf from the stalk and then shred the leaves before blanching in salted water.
Store either in a bag in the fridge, or alternatively put in a glass/vase of water and keep on the window sill.
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This veg bag scheme is one of the few good new things to have happened this year. It has been wonderful to have such a wide variety of delicious veg, always fresh and bursting with flavour.
Every time my veg bag appears we fall on it and admire the crisp freshness of the items within, carefully chosen, varied and balanced.
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