cavolo nero stems

i've mentioned this before, but i'll say it again - ignore the recipes which tell you to remove and discard the stems from your cavolo nero leaves!

instead, chop them into small dice and add them at the start of cooking your dish, at the same stage you'd add something like onions. they taste great and add a really nice slightly crunchy texture - while tasting completely different, they remind me of the impact adding pine nuts can have on some dishes. delicious. and thrifty.

abby dysoncavolo neroComment