What is in Season: Black Cabbage (Cavolo Nero)

Cavolo_Nero_RecipeThe cold weather is here in Italy and all those hearty winter veggies are starting to show up at my local market. One of my favorites—for its flavor, health benefits*, and versatility in the kitchen—is the great cavolo nero, also known as black cabbage.
 
Before coming to Italy I had never even heard of this leafy green vegetable, though I may have unconsciously seen it wedged in with the other dark winter greens. I probably thought it was some unknown kind of cabbage or even kale. In fact, the great black cabbage goes by a slew of other names that echo this easy-to-make mistake, including Tuscan Kale, Tuscan cabbage, Italian kale, and, my favorite, dinosaur kale. The “dinosaur-ness” of the dino kale is not in reference to the plant’s size, which, by the way (overlooking my rather modest sized bunches), can be up to 2 feet long! The dinosaur refers to the leaves’ very particular texture, which is distinctly bubbly and rippled and in fact, rather t.rex-like. Once I learned this, I had a hard time seeing anything other than the skin of a triceratops sitting in my fridge, but I am working on moving past that and the below recipe has really helped.
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