A nice fresh bunch of Cavolo Nero
The Cavolo Nero seems especially delicious. I think the secret with this, or with it's close cousin , Kale, is to remove the stem and mid rib, before you cook it. This bit always seems to stay a bit tough, and by cutting it out, you're left with just the tender leafy bits. I cook it quickly in a small amount of water with a knob of butter and salt and then when it's bright green, I pour off the water, throw in some chopped garlic and a good squeeze of lemon. This is great with meat and mashed potato, but it's also yummy folded through hot pasta with a good handful of grated cheese and some crumbled feta.