Tuscan Kale goes by many names such as Cavalo Nero, Lacinato, Black Kale, Palm Kale and even Dinosaur Kale. Tuscan Kale has longer spear-like leaves with a pebbled, dark and mottled green appearance. It’s flavour is a deep and earthy but is less bitter than the curly leafed Kale.
Cooked tuscan kale is a great way to add a nutritious punch to any meal. This recipe with its raw nutty taste of garlic and its fresh citrus flavour of lemon will pair well with your next dinner.
Ingredients
- 4 tablespoons extra-virgin olive oil
- 2 bunches Tuscan kale white rind removed, leaves shredded & washed (no need to dry the leaves)
- 3 garlic cloves finely sliced
- pinch smoked chilli flakes opt
- 1 large lemon zest and juice
- salt & pepper
Serves: 4
Prep time: 10 mins
Cooking time: 10 mins
Method
- Add the oil to a saucepan (with a lid) and heat to a medium heat, add the garlic, chilli flakes, squeeze of lemon and two generous pinches salt and pepper, stir until fragrant, 3 minutes. TIP: keep an eye on the garlic, you want to cook the garlic without colouring it as burnt garlic is bitter.
- Add the shredded kale to the pan and stir to combine with the garlic and the oil. The excess water on the leaves should be enough moisture to wilt the kale, if your kale is dry, add 2 tablespoons water to the pan.
- Stay on a medium heat, cover the pan and let the kale cook for 3 minutes. Carefully remove the lid, the kale should be dark green and soft.
- When you are happy with the kale, season with the zest of lemon, a squeeze of lemon juice and salt & pepper. Plate up and enjoy.