Lacitano is also known as Tuscan kale or Cavolo nero. It belongs to that branch of the cabbage or brassica family that is the original wild cabbage, and native to the Mediterranean coast. Such plants were domesticated about 2500 years ago. The whole cabbage family became a European staple owing to its tolerance of cold climates. Cavolo nero has stippled, plume-shaped leaves with thick stalks. It is a dark blue-green colour and gets its name (cavolo nero or black cabbage) because when it is cooked in the traditional Tuscan way, it turns almost black. Long cooking produces a shiny appearance with an almost melted silky texture and a pleasant, slightly bitter flavour.
It is also delicious when served raw, shredded as a salad.
4 kale-lacitano related Recipes
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