Bumpy gray-green leaves of 'Nero di Toscana' are tasty, ornamental, and extra hardy.
Great ways to use it:
- Blanch, then add to penne pasta along with cooked Italian sausage.
- Pan-fry in extra-virgin olive oil with preserved lemon and red chile flakes.
- Simmer until tender, chop, and layer into meat or vegetarian lasagna.