Kale · common
Cavolo Nero
Dark, crinkled, impossibly elegant Tuscan kale that makes your allotment look like a Tuscan hillside (if you squint). Sweetens after frost and works in everything from soups to crisps.
in the kitchen
Ribollita
Tear the dark leaves, simmer with cannellini beans, tomatoes, stale bread, and parmesan rind until thick and comforting. Drizzle with your best olive oil. Florentine peasant cooking at its finest.
Kale crisps
Strip from the stems, toss with olive oil and a pinch of salt, bake at 150C until crisp and just starting to brown at the edges. Addictive. Gone in minutes.
where to find the seeds
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more kale to grow