For Italian speaking people it seems strange as we have only the word cavolo that covers cabbage and Kale. Then we have different names for the various ones.
Kaleorleaf cabbage, belongs to a group of cabbage (Brassica oleracea)grown for theiredible leaves, some are used asornamentals.
Kale plants have green or purple leaves, and the central leaves do not form a head as withheaded cabbage.
The different varieties of cabbage have numerous uses in the kitchen. They are widely used in Italian cuisine, and also in European and Asian cuisine, both raw and cooked. For each variety there are special recipes and uses.
The nutritional value and benefits of cabbage and kale have been recognized, especially for rebuilding the body’s mineral reserves. But we do not want to go into this. There are much more experienced people who can explain the advantages of this vegetable used for centuries.
Let’s go back to the name in Italian cavolo nero, in English it has many names, probably because of the first importers.
It is definitely a kale but the word kale is normally more used for the curly kale, less common in Italian cuisine.
Bumpy-leaf (black cabbage, better known by its Italian translation ‘cavolo nero’, and also known as Tuscan Cabbage, Tuscan Kale,lacinatoand dinosaur kale)
Plain-leaf (flat-leaf types like red Russian and white Russian kale)
Leaf and spear, or feathery-type leaf (a cross between curly- and plain-leaf)
Ornamental (less palatable and tougher leaves)
After long research also with seed producers in the various countries we have a collection of names for the cavolo nero, that could be extended if your supermarket decides to change the name.
Tuscan Cavolo Nero /Nero di Toscana as The Diggers Club call it after bringing it in Australia 25 years ago
InEUROPE it seems much easier as it’s usually a pure translation of Cavolo Nero
in German Schwarzkohl
in French chou noir
in Dutch zwarte Kool
in Spanish repollo negro
in Polish czarna kapusta.
We concentrated on the Cavolo Nero because it is so common in Tuscan recipes, it can be replaced by other cabbages but there can always be a little difference in flavor. Kale typically tastes milder than regular cabbage, and young kale leaves and black kale(aka cavolo nero) have a milder flavor than mature leaves of curly kale.
” That is also why it is best to use baby kale or black kale if you want to whip up a kale smoothie that tastes good”, said by a smoothie expert, not me.
Cavolo nero (pictured above) is a type of kale also known as black cabbage or Tuscan kale. It is non-hearting with long strap-like leaves similar to savoy cabbage in texture. It has a blue-green colour that cooks to an intense silver beet green.
WHAT IS CAVOLO NERO? Cavolo nero, also known as Tuscan kale or black kale, is a brassica that's very similar to kale. It originates from Italy but is now grown in the UK. Its name, which means 'black cabbage' in Italian, alludes to its strikingly dark green colour.
Very finely sliced (roll the leaves up and cut them cross-wise), cavalo nero is delicious eaten raw in salads. Combine with more tender leaves for contrast, and anoint with good olive oil, a squeeze of lemon juice, salt and a pinch of chilli flakes if you fancy.
Consumption of kale in excess can lead to constipation and stomach irritation. Due to the presence of oxalates, kale can increase the risk of kidney stones. Kale contains goitrogens, substances that inhibit the synthesis of thyroid hormone. So, its intake can increase the risk of iodine deficiency.
Bumpy-leaf (black cabbage, better known by its Italian translation 'cavolo nero', and also known as Tuscan Cabbage, Tuscan Kale, lacinato and dinosaur kale) Sparkly-leaf (shiny and glossy) Plain-leaf (flat-leaf types like red Russian and white Russian kale)
Black cabbage is one of the healthiest vegetables you can consume. It is low in calories and loaded with immune-boosting vitamin C, potassium and calcium. It is a wonderful vegetable for expecting mothers as it is rich in folic acid.
I actually don't dislike Tuscan kale, aka dinosaur kale or lacinato kale in English, known in Italy as cavolo nero, literally “black cabbage” due to its dark green color.
Turns out purple kale is even better than the green variety because it contains anthocyanins which are responsible for the purple colour (the same nutrient that blueberries and cranberries contain), which have even more powerful antioxidant properties.
First things first: Kale and collard stems are tough, chewy, and fibrous. While we enjoy the occasional raw collard or kale salad, you should never eat the stems raw.
"However, if you are looking for a food that is particularly high in fiber, vitamins K and C, kale is a better choice," she said. "If you are looking for a food that is particularly high in folate and a source of iron, and vitamins A and E, then spinach is a better choice."
Dinosaur kale goes by a number of names, including dino kale, Tuscan kale, lacinato kale, black kale, and cavolo nero (Italian for "black cabbage"). It is a member of the cabbage family, but of the leafy variety, with long, palm-like fronds that can grow up to 3 feet long.
Low in calories, Black kale offers vitamin C, folic acid, calcium, and potassium. It is said Black kale stimulates the immune system and can help in preventing certain types of cancer. Juiced Black kale is claimed to be helpful for arthritis, gastric ulcers, depression, and gout.
Kale can also be eaten raw, and the leaves 'massaged' between your fingers with oil or lemon juice to break down some of the fibres, and make it a bit more palatable.
Introduction: My name is Rev. Leonie Wyman, I am a colorful, tasty, splendid, fair, witty, gorgeous, splendid person who loves writing and wants to share my knowledge and understanding with you.
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