Kale (“cavolo nero” in Italian) is a delicious winter vegetable.
Kale is highly nutritious with powerful antioxidant properties and is considered to be anti-inflammatory. Though black leaf kale appears in the markets in November and continues through Spring, it’s best once the leaves have felt the sting of frost. Recently kale has reached a peak in popularity in US chefs’ kitchens and has segued into American homes. It is easy to prepare, whether braised or in soups, or as a vegetable, or as a pasta condiment. It is delicious and considered to be one of the most nutritious green vegetables.