Ahhh, the elusive cavolo nero! This mysterious green is an essential ingredient for authentic ribollita – a Tuscan soup made with tomatoes, beans, kale and bread.  Since first tasting this classic soup on a chilly winter day in Tuscany, I have been on a search for this hardy, healthful green in America.  With kale’s recent rise in popularity in American cooking, I was wonderfully surprised to find a huge fresh bucket full of cavolo nero at our local farmer’s market; its dark green and purple wrinkly leaves almost smiling at me as if to say ‘Here I am!!

Continue reading The Elusive Cavolo Nero (Black Kale): Black Kale, Sweet Potato and Cheddar Gratin at Our Italian Table.