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Kale Nero di Toscana

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Tasty baby salad leaves or a Winter hardy vegetable
    Cavolo Nero – an Italian classic that has been at the heart of traditional country cooking for generations. Easy to grow and extremely resilient variety with unusual, very dark wrinkled leaves. Versatile and extraordinarily nutritious, it can be used both raw and cooked.
  • A taste of the Mediterranean
  • Exciting and delicious varieties
  • Salad, steam, bake, saute, stir fry
  • Plant Attributes

    • Position: Partial Sun
    • Suitable Climate Zone(s):
      • Tropical
      • Subtropical
      • Arid
      • Temperate
      • Cool
    • Flowering Time(s): Summer, Winter
    • Plant Type: Edibles

    Availability Table

    • Season Chart:
      • Jan
      • Feb
      • Mar
      • Apr
      • May
      • Jun
      • Jul
      • Aug
      • Sep
      • Oct
      • Nov
      • Dec
      • NSW/ACT
      • VIC
      • QLD
      • WA
      • SA
      • TAS

    How to use

    1. In a jar combine the lemon rind, lemon juice, orange juice, mustard, paprika, maple syrup, parsley and olive oil. Shake until well combined. Set aside.
    2. In a frypan over med-high heat, cook the prosciutto until nearly crispy. Increase heat to high then add kale along with ¼ cup water. Cover with a lid and cook for about 4 minutes or until the kale starts to wilt.
    3. Add the chickpeas and dressing to the pan, toss lightly and cook till warmed through.
    4. Season with salt, pepper and a sprinkle of chives.

    General Precautions

    Not suitable for children under 3 years of age, contains small parts. Adult supervision required.

    General Retail Stockists

    Bunnings Warehouse and Independent Garden Retailers

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