One of the highlights of the week is going through the weekly organic veg bag I get delivered. Rooting around in the bag you often get a pleasant surprise or bizarre shock. This week we got a big bunch of cavolo nero and put it to good use in this omelette which was spiked with a little cumin and onion. It's one of those flavour's that taste good for you, a bittersweetness that lingers. This particular omelette was a bit thrown together, but we had just got back from after work drinks and needed something immediate and with stacks of flavour and this fit the bill nicely.
5 comments:
In these parts, they're calling cavolo nero "dino kale." Have you heard that? It's tender, yes?
(I'm still clinging desperately, stupidly, to summer vegetables. Bought six pounds of tomatoes yesterday. All destined for the freezer.)
I was going to ask what cavolo nero was, but cookiecrumb answered that for me. Anyway, this does look interesting. I love greens, and don't know why I don't cook them more often. This year I even forgot to plant swiss chard in my garden.
Yeah, I heard it called dinosaur kale or Tuscan kale or lacinato (dunno where that one comes from).
This looks like what we call silverbeet, which I refused to eat until I was served it in Spain. Now I use it all the time in soups. It adds a great flavour to winter soups.
Love your Blog !
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