Was gifted a bunch of Black Kale from some well-meaning, but clearly demented “friends”. Am of the belief that this is a vile weed and a product of perhaps the greatest ever marketing program to make the western world believe it superfood worthy of eating. We’re suckers.
That said - I don’t like wasting food, especially considering from someone who grew this and gave it to us.
Apart from kale chips - give me your best.
I made some a few days ago, braised it with chicken stock and miso, turned out great. Diced onion and garlic and sautéed in olive oil, added about half a cup of miso, some ground coriander and about three cups of chicken stock and some rice vinegar. Salt and pepper to taste. Used a pound of kale but could have added more. Let it braise for about 45 min. It was great with steak, would be great with almost any protein.
I really do not like kale, but I love black kale (cavalo nero). Probably my favorite recipe is ribollita, a Tuscan vegetable, bean and bread soup. I also use it as a stuffing for lasagne with mushrooms and in pasta dishes. All but the ribollita require precooking of the kale
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It’s a staple in our house. Common preparations:
Kale chips
Tortellini & white bean soup
Kale Caesar (massaging required)
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Caldo verde.
Kale chips
Compost.
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We eat kale a lot and mostly do it as follows:
1.) Wash and tear kale down to large bite-size pieces, discarding the thick rib.
2.) Steam it for 5-7 minutes in a covered pot with a little water.
3.) In some olive oil, cook some minced garlic for a few minutes. Add chili flakes and cumin (roughly 1 tsp.) to cook for 1-2 more minutes.
4.) Add steamed kale and stir to coat. Season with S&P, and serve.
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I put it in my AM smoothies. Can’t taste it or feel the texture.
+1 on caldo verde
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kale 101 here
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I add it to chana masala, as well as bean soups/stews. I find it adds a complexity, a bitterness that can balance out spicy elements.
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We do a nearly identical version of this with almost any green. I know I do it backwards and definitely not chef-approved (with variations depending on how we feel):
- Wash and prepare greens; remove thick rib and extra suspect edges; it will cook down so much, bite-sized pieces can be pretty huge
- Heat olive oil in nonstick pan on low to medium heat
- Add chopped/minced garlic and pinch of red pepper flakes; cooking garlic to just before darkening, just a few minutes or less depending on pan heat
- If I’m not lazy, I’ve already tossed greens with olive oil, salt, and pepper in a bowl (not to fully season, so still able to add more later). If I’m lazy, I season and add salt and pepper once in the pan.
- Throw in a large nonstick pan and toss with tongs, adding more olive oil (if needed) to ensure better coating and sometimes more salt/pepper
- I might add a touch of water or white wine, but I don’t normally need it unless the greens are extra tough or extra dry; cover the pan for a few minutes, open and toss, then cover for another few minutes
- Remove the lid and toss again, drizzle with a lemon wedge and taste; let it cook uncovered until it is pretty soft or to desired doneness (often just a few seconds to a few minutes)
I feel like most greens recipes are too soaking wet, too sweet, or too covered up by some pork addition for me (in addition to too salty, which is most things), so I like the simplicity and outcome of these greens. We cook all types of kale, collard greens, dandelion greens, chard, etc. this way.
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Thanks all. Will make Caldo Verde as Adam & Alex proposed, mostly as I’ve done most other suggestions and I haven’t made this before.
Pasta with kale, sausage, and onions is a classic Tuscan recipe. You’re supposed to use Lacinato kale but I sub other types of kale all the time. Finish with some good olive oil and Parmigiano.
Edit to say this is one of my all time favorite things to cook.
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I was actually the one who discovered how to do kale chips.
(Then I found out that others discovered it also).
