Instructions: A variety of cabbage that grows in Tuscany; we have never seen it in Italy south of Rome. It grows well in England as we have discovered by giving seeds to one of the organic farmers who grows vegetables for us.

The leaves grow separately up the main stem so can be continuously picked and will re grow in the winter and early spring. We have been told that the texture of these big leaves is only perfect aher the first frost. They are very dark green in colour rather than nero black and have a strong bitter taste.

Use Savoy cabbage or another robust green leaf vegetable if cavolo nero is unavailable. Cavolo nero sometimes means red cabbage but we refer to the dark green variety.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.