BLACK CABBAGE

[fpb]

As a child I must have been one of those fussy eaters. I have an idea, indeed, that very early on I did not even like potatoes. I cannot say I have altogether grown out of the tendency. Some foods I reconciled myself with over time - gorgonzola and blue cheese; sauerkraut; fish; potatoes, of course - if I ever did dislike them at all, and if that

Comments

[eliskimo]

Hmm. Now I'm curious.
It seems that cavolo nero is actually a heritage variety of kale, rather than cabbage. I wonder why overcooking it ruins it? Most of my cookbooks recommend lightly steaming kale and then sauteing it a bit. However, my husband can't stand it that way, even if I put bacon or garlic (or both!) in with the sauteing step. However, he will eat it more or less happily if I blanch it, then most drain it and let is simmer on the back of the stove for 20 minutes or more.

Your description reminds me of the way people who have a certain genetic variant taste brussel sprouts (which are also a member of the Brassica family).

[fpb]

That's interesting, It would explain why the other children did not suffer like me and start an earthquake every time minestrone came around. But I have eaten it with pleasure since, which means that it is not always and in every circumstance noxious to me.

[fellmama]

My father has a similar aversion to macaroni and cheese stemming from a Catholic-school childhood. Which is a shame, because my little brother's signature dish is a wicked good version thereof.