Ocado Cavolo Nero. "Sometimes known as Tuscan Kale or – and this might get your kids to eat their greens! – Dinosaur Kale, Cavolo Nero (it means black cabbage in Italian) is not as coarse as the homegrown curly kale I was brought up on, and is quicker to prepare, too: it’s easy to strip the leaves off each stem, and its gorgeous minerally flavour is less full-on, but still magnificent. You need add, once it’s been boiled in salted water and drained, add no more than salt, pepper and butter or oil,  but I recommend you warm some oil in a pan, stir in some anchovy fillets until they seem to melt into the oil, add some minced garlic and dried chilli flakes, stir for a minute or so, and then add the drained, cooked cavolo nero to the pan. And if you add a poached or fried egg, you have a great, easy dinner! I also like to add the leaves, torn into bite-sized pieces, for the last minutes of cooking time to any pasta I’m making, whatever the sauce I’m using to dress the pasta." Nigella Lawson