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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We base our weekly meals on what we get in our Trill Farm veg bag. Always a great variety of amazing fresh, nutritious veg which challenges us to try new recipes and puts veg at the centre of our diet.
A Wonderful variety of fresh seasonal vegetables, every week , like Xmas, a good surprise! Always delicious.
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