Cavolo Nero: black kale
 

Does anybody grow this stuff? I heard that it is good for my eyes
(contains lutein) and I have a few healthy looking plants.
Having removed the ribs and steamed the leaves it is tough and has a
strong cabbage flavour. I'm not keen on cabbage!
I'd welcome any recipes or advice.
A google search turned up a couple of pages, including this one, with
automatic translation (from Italian?). Quite amusiing!
http://tinyurl.com/5dsht


Pam in Bristol

On Sun, 03 Oct 2004 17:17:49 +0200, Martin wrote:

On Sun, 03 Oct 2004 15:06:24 GMT, Pam Moore
wrote:

Does anybody grow this stuff? I heard that it is good for my eyes
(contains lutein) and I have a few healthy looking plants.

See http://www.jr2.ox.ac.uk/bandolier/band123/b123-2.html
Thanks Martin
That's a very interesting site. I thought I had read all there was to
read about mD and lutein but this one is good.
However unless I can find out how to make cavolo nero palatable I
shall have to continue taking the expensive supplements and eaating
marigold flowers!

Pam in Bristol

The Black Kale cooked properly and including the ribs is excellent. Try
steaming for ten miutes and then another in butter for about ten minutes "
heavenly "

Leslie

"Martin" wrote in message
...
On Sun, 03 Oct 2004 15:26:05 GMT, Pam Moore
wrote:

On Sun, 03 Oct 2004 17:17:49 +0200, Martin wrote:

On Sun, 03 Oct 2004 15:06:24 GMT, Pam Moore
wrote:

Does anybody grow this stuff? I heard that it is good for my eyes
(contains lutein) and I have a few healthy looking plants.

See http://www.jr2.ox.ac.uk/bandolier/band123/b123-2.html
Thanks Martin
That's a very interesting site. I thought I had read all there was to
read about mD and lutein but this one is good.
However unless I can find out how to make cavolo nero palatable I
shall have to continue taking the expensive supplements and eaating
marigold flowers!

Ask your eye specialist to prescribe it for you.
Ask if you can be used as a subject/victim in a trial.
Eye specialists also read web sites.
--
Martin

On Sun, 3 Oct 2004 17:06:17 +0100, "Leslie"
wrote:

The Black Kale cooked properly and including the ribs is excellent. Try
steaming for ten miutes and then another in butter for about ten minutes "
heavenly "
Leslie
Thanks Leslie. The butter made a big difference to what I had steamed
at lunchtime!

Pam in Bristol

In message , Pam Moore
writes
On Sun, 3 Oct 2004 17:06:17 +0100, "Leslie"
wrote:

The Black Kale cooked properly and including the ribs is excellent. Try
steaming for ten miutes and then another in butter for about ten minutes "
heavenly "
Leslie
Thanks Leslie. The butter made a big difference to what I had steamed
at lunchtime!

Pam in Bristol

Pam - you might also try it raw (younger leaves best) or finely sliced
in stirfries. Either way it shouldn't develop that strong cabbagey
smell and taste. The young flower shoots are quite palatable too.
--
Max Wright
www.wys-systems.demon.co.uk/plotcrop

On Sun, 3 Oct 2004 18:35:57 +0100, Max Wright
wrote:

Pam - you might also try it raw (younger leaves best) or finely sliced
in stirfries. Either way it shouldn't develop that strong cabbagey
smell and taste. The young flower shoots are quite palatable too.
--
Max Wright

Thanks Max. I'll try that next. I must have picked the biggest,
outer leaves this time.

Pam in Bristol

In article ,
says...
On Sun, 03 Oct 2004 17:17:49 +0200, Martin wrote:

On Sun, 03 Oct 2004 15:06:24 GMT, Pam Moore
wrote:

Does anybody grow this stuff? I heard that it is good for my eyes
(contains lutein) and I have a few healthy looking plants.

See http://www.jr2.ox.ac.uk/bandolier/band123/b123-2.html
Thanks Martin
That's a very interesting site. I thought I had read all there was to
read about mD and lutein but this one is good.
However unless I can find out how to make cavolo nero palatable I
shall have to continue taking the expensive supplements and eaating
marigold flowers!

Hmm.. I'd treat it as a hard to cook cabbage/chard.

Read ahead since I write recipes as they happen and don't do a list of
ingredients.

Give it 15 minutes boiling and then leave it in the pan to cool.
Meanwhile chop up an onion and let it moisten in an ounce or two of
butter.

skip the next lines if you can cook and make a small roux

In a fresh pan melt some butter (an ounce should work) and once bubbling
add a couple of table spoons of flour. You may not get to the full
second tablespoon since it'll turn into a solid mass.

very slowly add a pint of milk and stir constanltly (yes we're making a
basic white sauce here). Once you think the white sauce is too thin add
another 1/4 pint of milk

Turn the heat down so it soesn't thicken too fast.
end skip


Add the onion and kale and put it on a slow simmer. Add Oregano and
rosemary (fresh needs a bit more than dried).

Cook a portion of pasta and add that into the pot that is still
simmering away gently- bring up the heat a little if it still needs
thickening.

Add salt and pepper to your taste.

The kale should be nicely integrated into the the dish and should bring
out lots of flavour.

Personally I'd put ham into the mix somewhare int the earl stages and
seriously consider 2oz of Cheddar in the white sauce. That's for you to
play with though

Warwick

On Sun, 17 Oct 2004 01:51:41 +0100, Warwick
wrote:

Hmm.. I'd treat it as a hard to cook cabbage/chard.

Read ahead since I write recipes as they happen and don't do a list of
ingredients.

Great recipe! I'll try it. Thanks.

Pam in Bristol