The black kale is an ingredient that is often found in first courses of Tuscan cuisine, for example in the famous ribollita.

In a hot wok or sauté pan, add 1 tablespoon of olive oil and the black kale and lotus root. Add ¾ cup water to steam and cook over high heat for about 2 minutes, stirring occasionally.

Other varieties of kale include Red Russian kale, cavolo nero (or ‘black kale’), and thousand-head or hungry-gap kale. Curly kales deteriorate more quickly than green cabbages, and will keep ...