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Curly kale 'darkibor'
Descrição
How we grow it:
The 'Darkibor' variety is one of the most cold-hardy kales we grow — it actually improves after a frost, converting its starches to sugars and becoming noticeably sweeter. We grow it without pesticides or herbicides, in composted, living soil that we're built up season by season.
The kale:
Tightly ruffled, dark green leaves with a robust, earthy flavour and a satisfying chew. More textured than Tuscan kale, and a little bolder in taste — the kind of green that holds up beautifully in soups, stews, and long braises without falling apart. It's also wonderful raw when massaged properly.
Ordering details:
- Unit: Sold by the bunch (minimum 150 gr)
- Harvest: Cut fresh on Wednesday morning, delivered the same day
How to cook it:
Strip the leaves from the tough central rib — fold the leaf and pull firmly. Then sauté with garlic and a splash of water to steam through, or add directly to soups and stews. For a raw salad, massage the leaves with olive oil, lemon juice, and a pinch of salt for two minutes — it softens beautifully and becomes something completely different.
The 'Darkibor' variety is one of the most cold-hardy kales we grow — it actually improves after a frost, converting its starches to sugars and becoming noticeably sweeter. We grow it without pesticides or herbicides, in composted, living soil that we're built up season by season.
The kale:
Tightly ruffled, dark green leaves with a robust, earthy flavour and a satisfying chew. More textured than Tuscan kale, and a little bolder in taste — the kind of green that holds up beautifully in soups, stews, and long braises without falling apart. It's also wonderful raw when massaged properly.
Ordering details:
- Unit: Sold by the bunch (minimum 150 gr)
- Harvest: Cut fresh on Wednesday morning, delivered the same day
How to cook it:
Strip the leaves from the tough central rib — fold the leaf and pull firmly. Then sauté with garlic and a splash of water to steam through, or add directly to soups and stews. For a raw salad, massage the leaves with olive oil, lemon juice, and a pinch of salt for two minutes — it softens beautifully and becomes something completely different.
