Introducing Vegetable of the Week

This week it's the turn of tuscan cabbage which wikipedia informs me is a variety of kale known to have a sweeter taste following a bout of frost. I braised it in olive oil and a little butter with plenty of salt and pepper and a goodly amount of aged balsamic then threw in a cup of shelled broad beans at the last minute. The balsamic is a present from my mother and her second husband who have just returned from a jaunt around Italy. It is thick, almost syrupy, sweet and sharp and moreish like crack.

The plan is to pile it atop a swirl of parmesan polenta and baked feta then finish it off with a soft poached egg...