Stewed Black CabbageChef Marco Canora Serves 4 - 6 Black cabbage (also known as cavolo nero or dinosaur kale) has an intensely earthy flavor that I really like. It’s delicious on its own braised with soffritto for a very typical Tuscan side dish that's perfect with roast meat and poultry. For a more substantial dish, I've added chickpeas to the cabbage and served over polenta. ½ cup extra virgin olive oil1 cup minced red onion*½ cup minced carrot½ cup minced celeryKosher salt and freshly ground black pepper5 whole peeled canned tomatoes3 pounds black cabbage, ribs and stems removed, leaves chopped (about 12 cups)2 ½ cups chickpeas, canned or cooked dried6 cups soft polenta Heat the oil in a large high-sided skillet over medium heat. Add the onion, carrot, and celery and fry, stirring occasionally, until the vegetables soften and color, about 15 minutes. Season the soffritto with salt and pepper. Using your hands, crush the tomatoes into the pan, allowing the juices within to fall into the pan. Cook, stirring frequently, until the tomato juices evaporate, about 5 minutes. Add the cabbage a handful at a time, mixing and allowing it to wilt before adding more. Season with salt and pepper (add a little water if the pan looks dry). Cover the pan and cook, stirring every 5 minutes or so and adding a tablespoon or two of water if the cabbage begins to look dry**. Cook over low heat until the greens are tender, about 30 minutes. Add the chickpeas and heat through, about 10 minutes. Serve warm over polenta. *If you have Blond Soffritto Base (page 12), start with ½ cup and then add the tomatoes and follow the recipe from there. ** If you go slowly and check the pot from time to time, you don't even have to add water - the greens throw off enough liquid to keep the braise moist.