I’ve read about this variety before. It never got that much traction in my country because we developed our own varieties over the centuries. I think we have over 50 defined varietied of kale here.
Yes, we love our kale.
The other I shared is the main ingredient for our most traditional soup - caldo verde - because it’s fibrous but sweet and chewy when boilef. It’s a general purpose kale nonetheless.
For other dishes we have broad leaf varieties, sweeter and with thick stalks. Essentially we made our best to cram into one (several) plant a green leafy part and a soft, tuber like, part.
Cavolo nero!
I’ve read about this variety before. It never got that much traction in my country because we developed our own varieties over the centuries. I think we have over 50 defined varietied of kale here.
Yes, we love our kale.
The other I shared is the main ingredient for our most traditional soup - caldo verde - because it’s fibrous but sweet and chewy when boilef. It’s a general purpose kale nonetheless.
For other dishes we have broad leaf varieties, sweeter and with thick stalks. Essentially we made our best to cram into one (several) plant a green leafy part and a soft, tuber like, part.