Cavolo Nero

Last weekend, we visited the East Van Farmer's Market and I was thrilled to find cavolo nero, a dark green, almost black kale. When we were in Tuscany for our honeymoon, we ate it in ribollita and I've been hoping to grow it and/or buy it here. Westcoast Seeds carries cavolo nero seeds, but I didn't get my act together this spring to grow any!

I made a hearty Tuscan minestrone with the cavolo nero. I included slow simmered cannellini beans, lots of veggies and shredded cavolo nero. With simmering, the cavolo nero turned sweet and tender.

To make ribollita, layer leftover minestrone with day old bread in an ovenproof casserole. Slowly bake until piping hot and serve drizzled with good olive oil.