Yellow flour porridge with black cabbage is a winter dish that represents a concentrate of nutrients with many properties, handed down from the Tuscan peasant tradition.

Corn flour is a food that, for centuries, has nourished the humblest populations, while black cabbage is a vegetable that is not very common outside of Tuscany. This dish is captivating, rich and tasty, an authentic "comfort food" to try to fully appreciate its goodness.

Blanch the black cabbage, then drain it without discarding the cooking water and remove the toughest ribs.

In a pan, boil half a litre of water and half a litre of the cabbage cooking water. Add the salt and begin gradually pouring in the cornmeal, stirring constantly.

Cook for about 15 minutes, then add the kale, beans and a little oil. Continue stirring for another 5-10 minutes, until cooking is complete.

Serve the dish with a drizzle of extra virgin olive oil and, if you prefer, a little bit of grated Parmesan cheese.

Yellow flour porridge with black cabbage is an authentic culinary treasure that celebrates the richness of Tuscan flavours.