We are growing cavalo nero in the backyard garden this winter. Tuscan kale, as it
is known in North American, is a member of the Brassica family. The kales are
very cold resistant and can be picked in the snow. The deep blue green leaves are
have been cultivated for thousands of years filling a niche of a nutritious, easy
to grow green than thrives in cold weather. I pick it and remove the stem with
a sharp utility knife and then roll the leaves and sliver them before steaming for
about 20 minutes. It is delicious with a little olive oil and salt. I often steam it
with Chinese cabbage for the contrast of color, texture, and flavor. I put the Chinese
cabbage in the steamer after the black cabbage has been steaming for ten minutes
to avoid over steaming the tender Chinese cabbage.
Chickpeas have been used by mankind for thousands of years as a
valuable source of protein and a high fiber carbohydrate. They require several hours of
cooking time at a low boil. I prepare the chickpeas in advance of steaming the black cabbage.
When I start the steamer I sauté the chickpeas in olive oil, salt, and freshly ground cumin seed
in a black iron skillet at medium heat.
When the black cabbage is steamed for twenty minutes I let it drain for a few minutes and
then stir it into the chickpeas sautéing in the frying pan. I let the ingredients cook for a few
more minutes to blend the flavors. I had a bowl for lunch today and four hours later I am
energetic and not hungry as the digestive benefits of the cumin, with the slow digestion of
the high fiber chickpeas and kale feed the body for many hours.
I would like to add that chickpeas store in a closed container for many years and make
an excellent survival food. When combined with cavalo nero it is balanced healthy meal;
nutritious, delicious, cheap, and easy to prepare.
is known in North American, is a member of the Brassica family. The kales are
very cold resistant and can be picked in the snow. The deep blue green leaves are
have been cultivated for thousands of years filling a niche of a nutritious, easy
to grow green than thrives in cold weather. I pick it and remove the stem with
a sharp utility knife and then roll the leaves and sliver them before steaming for
about 20 minutes. It is delicious with a little olive oil and salt. I often steam it
with Chinese cabbage for the contrast of color, texture, and flavor. I put the Chinese
cabbage in the steamer after the black cabbage has been steaming for ten minutes
to avoid over steaming the tender Chinese cabbage.
Chickpeas have been used by mankind for thousands of years as a
valuable source of protein and a high fiber carbohydrate. They require several hours of
cooking time at a low boil. I prepare the chickpeas in advance of steaming the black cabbage.
When I start the steamer I sauté the chickpeas in olive oil, salt, and freshly ground cumin seed
in a black iron skillet at medium heat.
When the black cabbage is steamed for twenty minutes I let it drain for a few minutes and
then stir it into the chickpeas sautéing in the frying pan. I let the ingredients cook for a few
more minutes to blend the flavors. I had a bowl for lunch today and four hours later I am
energetic and not hungry as the digestive benefits of the cumin, with the slow digestion of
the high fiber chickpeas and kale feed the body for many hours.
I would like to add that chickpeas store in a closed container for many years and make
an excellent survival food. When combined with cavalo nero it is balanced healthy meal;
nutritious, delicious, cheap, and easy to prepare.
