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About: Cavolonero is curly kale’s tall, dark Italian cousin. Originally hailing from Tuscany this black kale, or black cabbage, as it is sometimes known, is packed full of vitamins and iron. Its robust texture and attractive leaves make it a popular choice with chefs looking for a slightly sweeter cabbage substitute.
Eat: Cavolo nero is incredibly versatile and can be boiled, stir-fried, steamed or massaged in dressing and eaten raw. The best way to prepare it is to remove the central stem and shred the leaves.