By Anthony Demetre
This is a luxurious way of serving the black Tuscan cabbage. You could also give the same treatment to kale, our ancient British version of it and its close relation.
In a saucepan, bring the milk, cream, garlic and thyme to the boil. Take off the heat and leave to cool.
Preheat the oven to 150°C/gas 2.
Add the eggs with salt, pepper and nutmeg to taste to the cream mixture. Mix with the cavolo nero in an ovenproof dish and