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Veg (and fruit)

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I found a green veg I haven't tried before today in the coop: cavolo Nero, which I have googled and discovered means black cabbage. It wasn't black but a very dark green. I adapted the cooking instructions by tossing the shredded leaves in olive oil with cayenne pepper, celery salt, paprika and lo-salt before roasting in the oven until crisp. I really liked it, my other half was less keen unfortunately.
 
Radders said:
I found a green veg I haven't tried before today in the coop: cavolo Nero, which I have googled and discovered means black cabbage. It wasn't black but a very dark green. I adapted the cooking instructions by tossing the shredded leaves in olive oil with cayenne pepper, celery salt, paprika and lo-salt before roasting in the oven until crisp. I really liked it, my other half was less keen unfortunately.
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Hi Radders - that sounds lovely. I have a book by Davina McCall and I cook some of her recipes avoiding the ones with loads of pasta and rice. She does one with cavalo nero but I can't get any. Tesco, or at least my local one for some reason does not stock it.
 
Maz2 said:
Hi Radders - that sounds lovely. I have a book by Davina McCall and I cook some of her recipes avoiding the ones with loads of pasta and rice. She does one with cavalo nero but I can't get any. Tesco, or at least my local one for some reason does not stock it.
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I've never seen it before today, very surprised to see it in my local Coop. It was ready shredded as well which was a bonus.
 
There is not a vegetable I haven't eaten, including cavolo Nero. We have quite a small Tesco and they sell it.
 
I am now finding that I prefer much veg raw rather than cooked, my wife and son think I have lost my mind, but it is doing me no harm, indeed it is supposed to be healthier... I have lost two stone, in weight, in two months and four inches off my waist size! I cannot argue with that. 🙂
 
Maz2 said:
Hi Radders - that sounds lovely. I have a book by Davina McCall and I cook some of her recipes avoiding the ones with loads of pasta and rice. She does one with cavalo nero but I can't get any. Tesco, or at least my local one for some reason does not stock it.
Click to expand...
The other name is cavolo toscano (Tuscany cabbage). The ribollita is a good soup, but the base is made with old bread loafs, so it could be a bit carby, but you could put aside the bread to be soaked at the moment and not mixing it with the other ingredients...
 
Just bought some cavalo nero at the farmers market, ( big bunch for £1) so no cooking instructions, OK, I'll google it in a mo, but what would you lot do with it? (photo doesn't really show scale, the bunch is about 45cm long)
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I just stick it in boiling water for a few minutes. Don't leave it too long or it will go too soft.
 
You could also add some garlic to the water to give it a bit of flavour.
 
Love cavalo nero. Two favourite recipes hopefully attached (No youngsters here to assist). Both recipes easily tweakable. I use goats cheese or feta with the sausage pasta as I usually have one of these in fridge and I think they have a bit more flavour.

http://www.healthyfood.co.uk/recipe/quorn-meatballs-pasta/
 

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Lisa66 said:
Love cavalo nero. Two favourite recipes hopefully attached (No youngsters here to assist). Both recipes easily tweakable. I use goats cheese or feta with the sausage pasta as I usually have one of these in fridge and I think they have a bit more flavour.

http://www.healthyfood.co.uk/recipe/quorn-meatballs-pasta/
Click to expand...
The typical dish is the ribollita, but if you really like the meatball pasta, temember that the original recipe is with tiny meatballs http://ricette.giallozafferano.it/Spaghetti-alla-chitarra-con-le-pallottine.html and fresh egg pasta.

In winter you can make a cabbage soup http://www.pbs.org/food/recipes/black-cabbage-soup/ I've eatent the version with the tiny meatballs, and when outside is freezing it's great.
 
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