Cavolo Nero

I've taken to buying two or three bunches of cavolo nero at the market on Sundays and eating it almost every night of the week. I wash it all at once, roughly chiffonade the whole lot of it, and store it in a big bag so that I can pull out handfuls to toss as a raw salad (dressed with walnut oil and lemon or sesame oil, rice vinegar, and minced ginger), sautee (in olive oil with red chile flakes and a clove of garlic, paired with roasted slices of sweet potato), slowly braise (tossed with whole wheat penne and broiled cherry tomatoes or crumbled and browned Italian sausage), or blanch it (in clear chicken or vegetable broth with garlic and black eyed peas).