I also like most green food. At least the kind that's supposed to be green. I'd be worried about green meat. So should you be. I virtually never make salad, because lettuce is dull and I don't have the patience or the appetite to use many varieties in one bowl because then it goes on for ages. Cabbage, however, in every single form available, I adore. This morning, I went to the St Albans Farmers' Market, which I haven't done in a serious way I think at all. I wanted to see what was there and ideally buy some good quality high welfare meat. I glanced at the veg stall without much expectation, and picked up the above beautiful bunch. It's cavolo nero, Italian 'black cabbage', which I've read about a number of times as supposed to be the sort of kale most worth looking for. I don't think I've ever actually eaten it, but I knew I ought to, as a big green stuff fan. The leaves are long and pointed, with a prominent rib down each. It looks a little like savoy cabbage but because it doesn't have a core it doesn't have tough outer leaves and a bitter centre to worry about. At 90p a bunch, it looked like a good idea.
Another slug of better olive oil, some salt and pepper, a grating of parmesan, a glass of white wine on the side and this was PROPER food. You could leave out the pork and up the parmesan and it would still be good if you wanted to edge further in a vegetarian direction (you'd need veggie parmesan for purists). I debated a drop of lemon juice but that makes green things yellow, even if they taste good that way. The whole thing would be nearly as good with savoy cabbage but the risk of it being tough might be distinct. Cook for longer. This was fresh and crisp without being hard to chew in any way. Maybe, just maybe, I'll be able to make food that's not silly just for myself after all. Hope.