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 bake until just set, about 20–30 minutes.
© 2008 Anthony Demetre. All rights reserved.