Cavolo nero

Cavolo Nero, also known as Tuscan kale or black kale, is a dark leafy green with a slightly earthy, robust flavour and a hint of sweetness when cooked properly. Its long, narrow leaves have a textured, almost leathery feel that holds up exceptionally well to fire and high heat cooking. When grilled or cooked over coals, Cavolo Nero develops a wonderful caramelised char that adds depth and a smoky complexity to its natural bitterness. The leaves crisp up around the edges while remaining tender inside, making it a versatile ingredient for BBQs and fire-cooked meals. In a BBQ context, Cavolo Nero is incredibly forgiving and pairs beautifully with garlic, lemon, and a splash of vinegar or chilli for brightness and balance. It can be cooked whole, stems included, or torn into chunks for quicker cooking. When buying, look for vibrant, dark green leaves without yellowing or wilting. Avoid bunches with limp or damaged leaves as these will not hold up well on the grill. Freshness is key to getting the best texture and flavour. For storage, keep Cavolo Nero refrigerated in a perforated plastic bag or wrapped loosely in a damp cloth. It will stay fresh for up to a week. If you have more than you can use quickly, blanching and freezing is a good option to preserve its flavour and nutrients. Using Cavolo Nero in your BBQ repertoire adds a nutritious, flavourful green that complements smoky meats and hearty plant-based dishes alike.