The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Black Italian Cabbage
Inventory, 12 ct : 51.75
This item was last sold on : 02/27/20
Black Italian cabbage has a thick central stalk and produces long, fat, spear-like leaves that have wrinkled, bubbled surfaces. The dark blue-green leaves will grow up to 46 centimeters long and 11 centimeters at their widest. Young leaves are harvested between 15 and 20 centimeters, when the stalks are still tender. As the leaves mature, they thicken, and stalks become tough. Black Italian cabbage offers a subtle peppery flavor with a tangy bite and sweet aftertaste.
Black Italian cabbage is available year-round with a peak season in the winter months.
Black Italian cabbage, better known as Tuscan or Dinosaur kale, is an Italian variety botanically known as Brassica oleracea var. acephala. It is referred to as Lacinato kale as well as Cavolo Nero, the Italian name which literally translates to “Black cabbage.” The heirloom variety is found in the Tuscan region of Italy and is popular in restaurants in the United Kingdom and the United States.
Black Italian cabbage is an excellent source of vitamins K, A, C and B2, manganese and calcium. It’s a great source of iron, folates and dietary fiber. Kale is also a good source of phosphorus, magnesium, copper, B-complex vitamins, zinc and selenium. Black cabbage also contains the phytonutrients quercetin and kaempferol, and flavonoids like lutein, zeaxanthin, and beta carotene which provide beneficial antioxidant properties.
Black Italian cabbage, or Tuscan kale, is an essential ingredient in the regional dish ribollita, or reboiled winter vegetable stew. It is also used in minestrone. Young, tender leaves are used raw in green or grain salads. They can be used as wrappers for cheese, shrimp or prawn, and risotto. Older leaves may need to have the ribs or central stalk removed due to toughness, otherwise they require longer cooking time. The thick leaves can be sliced or chopped and used as a substitute for romaine in Cesar salad, braised, tossed into pasta dishes, soups, stews, egg dishes or simply sautéed with oil and garlic. It pairs well with beans and pork. Store Black Italian cabbage in the refrigerator for up to 3 days. Wrapping the bottoms of the stems in a wet cloth will keep them from drying out.
Brassica oleracea is classified by its many forms and is further diversified into leaves (kale), heads (common or Savoy cabbage), gems (Brussels sprouts), hypertrophied flowers (broccoli and cauliflower), and roots (turnips). Kale, which is part of the acephala group, has two other types in addition to the Black Italian, or Tuscan kale: curly (also known as Scots) and Russian, with fringed, flat, serrated leaves.
Italian cabbage is an international hybrid and a prized Tuscan specialty referred to as "cavolo nero" or black cabbage in English. Abundantly available in Tuscany, black cabbage supplies are very limited in other parts of the world. Italian cuisine especially favors this cabbage in the cold-weather cooking season. A member of the Crucifer or mustard family, cabbage is a prehistoric Mediterranean wild plant. Classified by its many forms, cabbage is diversified into leaves (kale), heads (common or Savoy cabbage), gems (Brussels sprouts), hypertrophied flowers (broccoli and cauliflower), or into roots (turnips).
Restaurants currently purchasing this product as an ingredient for their menu.
|Top of the Market||San Diego CA||619-234-4867|
|Paradise Point Resort Main Kitchen||San Diego CA||858-490-6363|
|The Crack Shack-San Diego||San Diego CA||619-795-3299|
|Ketch Grill and Taps||San Diego CA||858-268-1030|
|The Crack Shack Costa Mesa||Costa Mesa CA||619-450-7978|
|Larsen's Steakhouse - La Jolla||San Diego CA||310-407-9937|
|Catamaran||San Diego CA||858-488-1081|
|Ocean Beach Surf Lodge||San Diego CA||619-308-6500|
|Villa Capri 2 Family Style Trattoria||San Diego CA||858-538-5884|
|Brigantine Escondido||Escondido CA||760-743-4718|
|Cardellino||San Diego CA||619-722-3398|
|The Crack Shack Pasadena||Pasadena CA||619-520-4793|
|La Costa Resort & Spa Main Kitchen||Carlsbad CA||760-930-7063|
|Continental Catering Inc||La Mesa CA||619-698-3500|
|Lodge at Torrey Pines Main||San Diego CA||858-453-4420|
|Georges at the Cove||San Diego CA||858-454-4244|
|The Loma Club||San Diego CA||619-222-4653|
|Tahona (Kitchen)||San Diego CA||619-573-0289|
|Born & Raised||San Diego CA||619-550-5412|
|Stone Brewing World Bistro & Gardens||Escondido CA||760-294-7866|
|Point Loma Seafood||San Diego CA||619-223-1109|
|Cueva Bar||San Diego CA||619-269-6612|
|PFC Fitness Camp||Carlsbad CA||888-488-8936|
|Brigantine La Mesa||La Mesa CA||619-465-1935|
|The Holding Company||San Diego CA||619-665-1251|
|Half Door Brewing||San Diego CA||619-232-9845|
|Waters Catering||San Diego CA||619-276-8803 x4|
|InterContinental Banquet Kitchen||San Diego CA||619-501-9400|
|Juniper & Ivy||San Diego CA||858-481-3666|
|La Costa Resort & Spa Diversions & Edge Pool||Carlsbad CA||760-930-7063|
|The Compass||Carlsbad CA||760-434-1900|
|Pacific Social||San Diego CA||619-276-6700|
|Blade 1936||Oceanside CA||760-231-1456|
|The Original 40 Brewing||San Diego CA||619-206-4725|
|Fort Oak||San Diego CA||619-795-6901|
|Farmer and The Seahorse||San Diego CA||858-260-5400|
|Moto Deli Sandwich Co (Leucadia)||Leucadia Ca||619-892-0553|
|Pachamama||San Diego CA||619-738-3737|
|Herb & Wood||San Diego CA||619-955-8495|
|Pacifica Del Mar||Del Mar CA||858-792-0505|
|Union Kitchen & Tap (Encinitas)||Encinitas CA||760-230-2337|
|Paradise Point Resort Tidal||San Diego CA||858-490-6363|
|Marriott Del Mar||San Diego CA||858-369-6029|
|Delta Zeta||San Diego CA||619-295-3172|
|Herb & Sea||Encinitas CA||858-587-6601|
|The Crack Shack LA||Los Angeles CA||619-520-4793|
|Solare Ristorante Lounge||San Diego CA||619-270-9670|
|The Crack Shack-Encinitas||Encinitas CA||858-735-3093|
|Starlite Kitchen||San Diego CA||619-358-9766|
|SIE Culinary Management||San Diego CA||858-964-8677|
|Sheraton Carlsbad (Banquets)||Carlsbad CA||760-827-2400|
|Chateau La Jolla||San Diego CA||858-459-4451|
|Vineyard Gourmet Catering||Temecula CA||951-858-1585|
|Parakeet Cafe- Little Italy||San Diego CA||619-297-0235|
|Stone Brewing-Liberty Station||San Diego CA||619-269-2100|
|Mary Frese||Coronado CA||619-435-5425|
|Nolita Hall||San Diego CA||619-618-8820|
|Bridges at Rancho Santa Fe||Rancho Santa Fe CA||858-759-6063|
|J & Tonys||San Diego CA||855-634-7664|
|Brigantine Del Mar||Del Mar CA||858-481-1166|
|Fish Market Solana Beach||Solana Beach CA||858-755-2277|
|Blue Ocean||Carlsbad CA||760-434-4959|
|Saiko Sushi-Coronado||Coronado CA||619-435-0868|
Recipes that include Black Italian Cabbage. One is easiest, three is harder.
|Feasting at Home||Roasted Cauliflower Kale & Farro Salad with Turmeric Dressing|
|Half Baked Harvest||Simple Grilled Kale + Red Pepper Tuscan Pasta Salad|
|Feasting at Home||Tuscan White Bean Soup|
|Confessions of a Foodie||Kale Chips|