Do you know this vegetable? Black Cabbage....

Lacinato kale is a variety of kale with a long tradition in Italian cuisine, especially that of Tuscany (although the term "lacinato" is not widely known or used in Italy). It is also known as Tuscan kale, Tuscan cabbage, Italian kale, Dinosaur kale, cavolo nero, black kale, flat back cabbage, palm tree kale, or black Tuscan palm. Lacinato kale has been grown in Tuscany for centuries. It is one of the traditional ingredients of minestrone and ribollita.
Lacinato kale, like most other kale varieties, is usually blanched first, and then sautéed with other, flavorful ingredients; in Campanian cuisine, anchovies are often added. It is commonly used in pastas and soups, but can also be eaten raw, in a salad.
In Tuscan cuisine, lacinato kale is often used in ribollita ("twice cooked"), a thick, hearty soup made up of ingredients cooked for a meal the day before.
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I prepared i wonderful soup with onions, patatoes, black cabbage (use only the tender parts), stock, fennelseed and pepper. First simmer everything in butter for 10min, then add stock. 
After 20 minutes enjoy this delicious soup!
Peter.

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