Hi grapers, we have 4 cavello nero plants and I am desperate to learn howto cook them! All attemps so far have resulted in tough chewings! can anyone help out there? U can tell it does you good from the flavour but how can you make it more edible Thanks to all in advance!
Announcement
Collapse
No announcement yet.
Cavello Nero, any recipes or tips Please
Collapse
X
-
One of the reasons I grew cavolo nero this year is because I saw a recipe for CN risotto and wanted to make it - guess what, I lost the recipe - but here is a link - would this entice you?
A Cook's Journal: Cavolo Nero Risotto (Black Kale Risotto)Whooops - now what are the dogs getting up to?
-
I think the secret is in the picking Jackyspratty. Take the young new shoots not the tough old ones.
By accident I discovered it was nice cooked crispy. I put it in a dish with only a spoonful of water and put it in the microwave. It came out like crispy seaweed chinese style. I believe you can get the same effect by just chopping it up and dry frying it in a pan.
From each according to his ability, to each according to his needs.
Comment
-
As Alice says, take the youngest leaves.
If you use the bigger leaves, strip out the white rib: just use the green leaf. It's lovely, I wouldn't call it chewy or toughAll gardeners know better than other gardeners." -- Chinese Proverb.
Comment
Latest Topics
Collapse
Recent Blog Posts
Collapse
Comment