WOW……the italian vegetable Cavolo nero took me by surprise. The first time that I used it, as it is not easy to get in Germany. Not available in regular supermarkets, instead I have to visit a shop where the cooks&restaurant people buy their stuff.
Much better than the rustic german „Grünkohl“ and maybe also better than kale. Fair to say I have never tasted the US kale. For the future I will substitute spinach with Cavolo nero, as it has such a refined flavor with some hint of nuts.
Ingredients
200-300g Tagliatelle
1 bunch Cavolo nero (around 700g)
1 clove garlic, grated with Microplane
5-7 tbsp olive oil
3 laddle pasta water
Preparation
1. Heat Pasta water in a big pot. Remove the leaves from the stalks
??? Cavolo nero is kale. It’s just a specific type of kale, which goes by many names (lacinato kale/dinosaur kale/tuscan kale/Cavolo nero). It’s also my favorite type of kale, no matter what country I’m shopping in. I typically buy multiple varieties of greens and my wife and I always race to cook the Cavolo nero first!
It’s definitely available all over Berlin in the farmer’s markets and the Biomärkte (Denns, Alnatura, etc). Surprised you haven’t seen it, you are such an accomplished cook!
Quelle surprise, you are well informed regarding Berlin. Much depends in which district „Kiez“ you live. There are huge shopping differences from district to district. My organic shop around the corner has not such a broad vegetable offer. Thankfully, the restaurant shop „FrischeParadies“ is well equipped.
My wife is German and we’ve spent a good amount of time in Berlin over the years. And I’m always looking for places to get good food! But yes, we mostly prefer Kreuzberg and Prenzlauer Berg, which are ‘cosmopolitan’ districts.
Didn’t realize FrischeParadies was a restaurant supplier. I always thought of it as a place for people who are not price sensitive! I’ve only bought fish there, very good quality, cycling across the city to the one near Storkower Strasse, when necessary.
Of course, Kreuzberg&Prenzlauer Berg is different. Around 20-25 years ago, Frischeparadies was only (!) for restaurands or cooks, obviously this changed over the years.
Cool, cavolo nero is a new name to me for this kale that has many other names, a go-to for us.
Coincidentally last night I was using this in the recent NY Times recipe ‘Lemony White Bean Soup with Turkey and Greens’ (but with pork) when I needed something quick and simple from ingredients on hand at the end of the week. Or “zuppa di fagioli al limone con cavolo nero” in this context .
Cavolo nero or lacinato kale is a favourite of mine too, and I grow this most years in my garden. I love greens and especially kales, and have grown many varieties including three northern German heirloom varieties that are typically used for Gruenkohl (which I also love, though finding Pinkelwurst is a challenge).
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