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This cavolo nero comes from Colin Andrews from Broadward Hall Farm in Herefordshire. He grows all sorts of veg for us throughout the year, and is a real maestro when it comes to leafy greens. He says, ""You can't beat a good lettuce." Well, we think Colin's cavolo nero is pretty darn good too.
Remove any damaged outer leaves before cutting the main body of leaves away from the core. Slice off any tough central stalks. Give the leaves a rinse and then chop appropriately. Great braised with butter, steamed or popped in a stir-fry. Store in a cool, dry place or in the vegetable drawer of your fridge to prolong life.