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Cavolo Nero kale
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    Cavolo Nero kale

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    DESCRIPTION

    Black kale, like most other kale varieties, is usually blanched first, and then sautéed with other, flavourful ingredients; in Campanian cuisine, anchovies are often added.[9] It is commonly used in pastas and soups, but can also be eaten raw, in a salad.[16]

    In Tuscan cuisine, lacinato kale is often used in ribollita (literally: "reboiled"), a thick, hearty soup made up of ingredients cooked for a meal the day before.[17]

    In Dutch, it is called (as in German) palmkool or palmkohl, referring to the palm-like shape with the leaves growing from the stem, especially after the bottom leaves are harvested. In Swedish and Finnish, it is known as svartkål or mustakaali, meaning 'black cabbage'.

    ADDITIONAL INFORMATION
    Color: Blue, Purple, White
    Size: 20, 24
    Material: 100% Polyester
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