Posts Tagged ‘black cabbage’

I was inspired after my trip to Italy to dig out a great podcast interview from last year on the topic of Kale from my 101 Foods That Could Save Your Life radio program. I posted a recipe that uses “Black Cabbage” (aka Kale) in a traditional Tuscan dish called Ribollita last week – you may be inspired to make it after hearing my interview with Diana Dyer, RD, a kale lover and nutrition expert in the field of cancer care.

Diana Dyer is a wife, mom, long-time organic gardener and farmer, Registered Dietitian and author of the book A Dietitian’s Cancer Story. She is also a three-time cancer survivor and her website focuses on nutrition information for cancer survivors. She began a blog in June 2007 to share a wider scope of her thoughts about life as a cancer survivor, food and nutrition, gardening, recipes, our environment, and the urgent need for developing food systems that promote health not disease, ecological sustainability, and social justice.

In January 2009, she began the blog “365DaysOfKale” to write about her passion for one of her favorite (and mine) vegetable. The following is a podcast interview with Diana where we discuss the amazing health benefits of Kale. Enjoy!

All About Kale!

I’m back from my trip to Italy and am glad to be home. But I already miss some of the “old country” traditional Tuscan dishes that I fell in love with over the past few days – namely “Ribolitta” (means “boil twice”) – a rustic black cabbage bread soup.

Cavalo Ner0, translated “black cabbage” also known as Dinosaur kale,  Tuscan kale, Toscano kale and Lecano kale, is a prized rare variety only available in the winter. This variety possesses a mild cabbage flavor with a sweet overtone. It is rich in both vitamin A and C and the mineral potassium and is also a good source of calcium, iron and folate.

After you purchase\pick your black cabbage, you should keep it unwashed, in a plastic bag, and in your refrigerator’s crisper for up to one week. To prepare, wash well careful to remove all dirt and pat dry. Remove the center vein as this is often difficult to chew.

I came across this recipe for Ribolitta from and adapted it to be the closest version that I ate in Florence. Try it out and let me know what you think! (more…)