Here it is, the Cavolo nero - aka black cabbage, a native of Tuscany. It even has its own website. Just how hard does a vegetable have to try to gain acceptance? It's a really attractive plant with textured glaucous leaves - I think even if it's lacking in the taste department I could find it a place in the flower garden.
Here's tonight's supper - minus the pork chops which are still in the fridge. Cavolo nero, salad potatoes, the last few spears of asparagus - and a handful of eggs thrown in to fill up the picture - all grown within a 100 yards of the stove.
The Cavolo nero I cooked with onion, garlic, chilli and the juices from the pork until tender but not overcooked. As a first attempt it was OK - there's potential there. It's the sort of vegetable you feel must be good for you. Any suggestions out there for extending my recipe base?