Soil — How to Grow
Sow in modules in spring and transplant 45cm apart in rich, well-drained soil. Harvest outer leaves regularly from autumn — always leave the top growing point. Like all kale, it improves after frost. The long leaf stalks are tougher than the blade and should be stripped away before cooking unless slow-braising.
Space plants 45cm apart
Watch Out For
Companion Planting
Keep apart from
Regional Growing Guides
Uk
Sow
Mar, Apr
Harvest
Oct, Nov, Dec, Jan, Feb
Smoke — In the Kitchen
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.
Prep
Remove the tough central ribs. Leave leaves whole or tear into large pieces. Toss in oil and season.
Cook
Hot direct heat or cast iron pan: 3–4 minutes until wilted and charred at the edges. Cavolo nero crisps up beautifully — somewhere between grilled greens and kale chips. Brilliant with garlic and lemon.




