Chefs' Thoughts

Sometimes known as ‘Dinosaur Kale’ or ‘Tuscan Kale’, the world over it is most commonly called 'Cavolo Nero'.  Literally translating to black kale or black cabbage, ‘Cavolo Nero’ alludes to the most striking aspect of this particular variety, which can be celebrated in a ton of different ways in the kitchen.    Cavolo Nero can be eaten raw, and would make a nutritous alternative to just about any leaf in salads.  The best approach is to massage olive oil, some sort of acid (vinegar or lemon juice) and a pinch of salt into the leaves to soften them a bit...

New chef-centric farm shop open in the Fitzgerald Neighbourhood of St. Catharines.