Tuscan Kale

$5.00

Out of stock

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Description

More tender, mild, and delicate than other kales, Tuscan Kale (called cavolo nero in Italy) can be eaten raw and is thus a great addition to salads.  It is also the kale used to make ribollita, a delicious white bean soup common in the Tuscan region.  We pick ours young so that it is extra delicious.  Our favorite recipe is here.