Cavolo Nero


Indulge in the rich, earthy flavors of Cavolo Nero, also known as Tuscan kale or black kale. This dark, leafy vegetable is a staple in Italian cuisine, renowned for its robust taste and tender texture. Cavolo Nero is distinguished by its long, narrow leaves that are deeply crinkled and dark green in color. With its hearty and slightly bitter profile, Cavolo Nero adds depth to a variety of dishes, from comforting soups and stews to flavorful sautés and salads. Experience the versatility and nutritional benefits of Cavolo Nero as you explore the world of culinary possibilities.

Cavolo Nero is not only flavorful but also packed with essential nutrients. Here are some key nutrients found in Cavolo Nero:

  • Vitamins: Cavolo Nero is an excellent source of vitamins A, C, and K. These vitamins contribute to healthy skin, immune function, and bone health.
  • Fiber: Cavolo Nero is rich in dietary fiber, which aids in digestion, promotes satiety, and supports a healthy gut.
  • Minerals: Cavolo Nero contains minerals such as iron, calcium, and magnesium, which are important for blood health, bone strength, and muscle function.
  • Antioxidants: Cavolo Nero is a good source of antioxidants, including beta-carotene, lutein, and zeaxanthin, which help protect against oxidative stress and support eye health.

(Priced Per Kg)

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Recipe: Cavolo Nero and White Bean Soup


  • 1 bunch of Cavolo Nero, stems removed and leaves chopped
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 tablespoons olive oil
  • 1 can of white beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Grated Parmesan cheese (optional, for garnish)


  1. In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic and sauté until the onion becomes translucent.
  2. Add the chopped Cavolo Nero leaves to the pot and cook until they wilt and reduce in volume.
  3. Add the white beans, vegetable broth, dried thyme, salt, and pepper to the pot. Stir well to combine.
  4. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20 minutes, allowing the flavors to meld together.
  5. Remove the pot from heat and use an immersion blender to partially blend the soup, leaving some chunky texture.
  6. Serve the Cavolo Nero and white bean soup hot, garnished with grated Parmesan cheese if desired.

Additional information

Weight 1 kg


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