[shokkyy]

I grew some Nero di Toscana this year for the first time. I'd never eaten them before but kept hearing they were a lot nicer than the kale you buy in the shops, so thought I'd give them a try. Today I cooked and ate some for the first time, but wasn't impressed at all. I only used young leaves from the top of the plants, trimmed out the central veins, cut them up and steamed them for 5mins with a little salt. The taste was okay but the texture was really quite chewy.

What should I be doing differently? Or are they always chewy?

[sunshineband]

5 minutes isn't all that long -- they are a kind that is often added to soup as they can take some longer cooking, such as braising

Give it another chance, as it is very tasty 

[shokkyy]

Oh, I went for 5mins cos that's what it said in my Hessayon Garden to Kitchen book, my fav veggie guide, though that was for kale in general rather than Nero in particular. How long would you steam for then?

[arugula]

I'm surprised you're describing it as chewy. Depending on what dish I am using it in, I sometimes even cook it a very short time in which case I'd describe it as crunchy. The beauty of it is though, it can take long cooking without becoming inedible. Braising is a good way to cook it, also sauted, stir fried......