Q: What can you tell me about cavolo nero, an Italian braising green sometimes referred to as black cabbage?

Lynne: Cavolo nero is a Tuscan specialty that translates as black cabbage. Rather than call it what it is, which is Tuscan kale, seed companies are labeling it Lacinato and Dinosaur Kale. It's a green with a tangy bite that leaves an almost sweet aftertaste. My new book, The Italian Country Table, has a simple Tuscan recipe where you braise it with onion and garlic, adding small amounts of water to the pan until the greens are meltingly tender. Try it - it's great in soups, especially with beans, and wonderful with pork or on its own.

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