Black Kale
Black Kale, also known as Cavolo Nero or Tuscan kale, is a dark, leafy green with a striking deep green to almost black color. This robust vegetable is cherished for its fresh, slightly bitter taste, balanced by a subtle sweetness. Its unique flavor and texture make it a good fit with both traditional as well as modern cuisines.
History and Fun Facts
Black Kale has its roots in Italy, where it has been a staple in Tuscan cooking for centuries, even millennia, as the ancient Romans already loved it. Black kale is often called a “superfood” because it’s packed with nutrients like vitamin C, vitamin K, and antioxidants.
Often referred to as “dinosaur kale” due to its bumpy, rugged texture, it has long been valued for its nutritional richness and versatility. In Italy, it is commonly used in comfy food dishes such as soups, stews, and the classic ribollita, a traditional Tuscan soup. Today, Black Kale is widely grown around the world and loved for its bold flavor and ability to complement a wide range of dishes.
Culinary Uses
Black Kale’s slightly bitter yet sweet flavor makes it a versatile ingredient in the kitchen. Its firm texture holds up well in soups and stews, where the bitterness mellows, and the sweetness comes forward. It can also be sautéed, roasted, or used raw in salads and smoothies. When roasted, the leaves crisp up beautifully, offering a satisfying crunch. Black Kale pairs wonderfully with ingredients like garlic, lemon, and olive oil, contributing to its complex flavors.
You can see how Bistro t’ Bloemendaeltje used our Black kale in their Bietstuk dish. Combining the beet with mushrooms, macadamia, truffle and pinecone, our kale is the perfect addition to this earthy dish.
Black Kale Attributes
- Dark green to almost black leaves
- Fresh, slightly bitter taste with a hint of sweetness
- Can be used raw in salads or smoothies for added texture and flavor
- Excellent to compliment earthy dishes
- A rich source of vitamins and antioxidants, adding both flavor and health benefits to meals
