Cavolo nero (chopped, loosely packed)

Cavolo nero, also known as Tuscan kale or black kale, is a dark, elongated leafy vegetable with a slightly bitter, earthy flavour and a firmer texture than curly kale. It is used in soups, stews, and sautés, particularly in Italian cooking, and holds up well to longer cooking times. Its tougher leaves benefit from being massaged or cooked to soften before eating.

Chopping breaks an ingredient into pieces, which changes how much air gets trapped between them compared with the whole form.

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