Dark Italian greens – like the cavolo nero here – are bursting from the stalls at my local farmers’ market, so I’ve got my stew head back on. Here, the slow cooker has done its work on some ossobuco from @valledelsasso, lots of onions and a few carrots. . I chop everything the night before, put it all on low and then by lunch the next day we have a heart and soul-warming dish. Slice a bit of sourdough and spread it with home-rendered lard and it’s done. . If you’re in the northern hemisphere, are you getting some good ‘winter’ greens? What are you doing with them?