1st Cavallo Nero recipe

We used the Cavallo Nero.  I looked through the River Café Cookbooks (original and Green) and it seemed that most recipes included cream, and some also whizzed into a pesto.  So, I cooked for 10 minutes (RCC suggested 3) and then mixed with cream, parmesan and spaghetti.  Might try adding garlic also next time.  The RCC suggested that it should not be picked until after the 1st frost – which we have not had yet.  It should then be sweet and nutty.  It tasted more like a cross between cabbage and spinach.