Cavolo nero

Cavolo nero is a version of kale originating from Tuscany. Also known as black cabbage or Tuscan kale, this leafy vegetable has long and sturdy leaves that are similar to savoy cabbage regarding its texture. Once cooked, the leaves retain their firm texture, which is why cavolo nero is often used in a variety of stews and soups, such as the famous Tuscan ribollita.

This kale is also a bit sweeter and less bitter than other kale varieties. The flavors are nutty and earthy. Besides ribollita, cavolo nero is used in many Tuscan dishes, such as crostini con cavolo nero - roasted bread topped with cavolo nero and sausages, farinata di cavolo nero - made with polenta and minestrone, and acquacotta - a soup made with stale bread.