Kale - Nero di Toscana

Unusual, very dark wrinkled leaves. Easy to grow and delicious as baby leaves for salads or left for very winter hardy mature plants. Versatile and nutritious, can be used both raw and cooked.

Recipe Tip: Heat a little olive oil in a pan and sautee diced red and yellow peppers, kale and garlic. Season with a little cayenne pepper and salt. Cook until veagtables are tender. Stir vegetables through cooked pasta, penne or farfalle and serve with crumbled cheese.