What it is

I didn’t know about this vegetable until I moved to the UK. I have no idea why it’s absent from the French food shops… maybe something to do with trend?

Maybe yes, because when I googled it, it was advertised as “the new kale”.

“New kale” or not, whatever! This bad boy is delicious!! To be honest, I actually prefer cavolo nero (aka black kale or black cabbage) to kale, because its taste is more subtle. This is true that both are similar though: the shapes of their leaves have obviously something in common and they gives a really nice texture to any meal made from it.

Also, talking about “new” is not relevant as it seems cavolo nero has been cultivated for centuries. Too bad I’m only just discovering it but hey, better late than never.

Why it is good for you (in a nutshell)

Nutrition-wise, black kale is as healthy as kale: it is packed with antioxidants, vitamins (A, C, K) and minerals (calcium, iron, manganese…). Numerous studies show various benefits for particular diseases… I let you have a read at those studies to know more, as it is an endless bibliography.

More generally, it is part of the “Dark Leafy Green Vegetables” family – or “DGLF” as nutritionists and nutritional therapists tend to call them – like cabbage, kale, spinach… which are essential to sustain a balanced & healthy diet. Black cabbage is my favourite so you don’t want to miss it!

How I cook it

Here is how I’ve been cooking it for the last 2 weeks. I must find inspiration on the internet on how to cook it other ways, but for now I’m not tired of it and I even look forward to cooking this super easy recipe every time!

What you’ll need:

  • 3 or 4 big handfuls of black cabbage
  • brown rice or any kind of grain you like
  • 2 cloves of garlic
  • 1 or 2 onions
  • the juice of 1/2 lemon
  • olive oil
  • salt & pepper

How to:

  • Cook your brown rice (or any other grain) in double the amount of salted water.
  • Meanwhile, remove the stems from the black cabbage, chop the leaves into smaller pieces and rinse it of in a colander under fresh water.
  • Peal and chop the onion and garlic.
  • In a frying pan or wok-style pan, start cooking the onion & garlic with olive oil.
  • Once they are kind of yellow, add the black cabbage, salt & pepper and mix it all together.
  • Let in cook for 5 to 10 minutes on a low heat, mixing it every 2 minutes or so.
  • When it’s slightly cooked (you want to keep a bit of its firmness for texture), add the fresh lemon juice and mix it all together.
  • When the brown rice (or grain) is cooked, mix it with the black cabbage.

Et voilà! I love this combination plus it’s so easy to make! I also find the lemon adds something really interesting and delicious to the meal. You should definitely try it!