Black Tuscan Kale, Cavolo Nero, Nero di Toscana - call it what you will, but this is our favourite of the kales. It goes really well with garlic and chilli. We usually strip the leaf from the stalk and then shred the leaves before blanching in salted water.
Store either in a bag in the fridge, or alternatively put in a glass/vase of water and keep on the window sill.
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