Here is a delicious and simple Tuscan kale recipe including other easy recipes with kale.
A leafy green vegetable that has won over both home cooks and chefs is Tuscan kale, also known as Lacinato or Dinosaur kale.
This dark green, crinkled kale cultivar, which comes from the scenic Tuscany area of Italy, has a little sweeter taste than its curly relatives. It’s a great addition to many different recipes because of its distinct texture and strong flavor.
Ingredients for Tuscan Kale Recipe
Fresh Tuscan kale
Extra virgin olive oil
Garlic cloves
Red pepper flakes (optional)
Lemon juice
Salt and pepper
Tuscan Kale Recipe
Preparing the Tuscan Kale
To get rid of any dirt or grit, start by giving the Tuscan kale a thorough wash in cold water. Lay the leaves flat on a cutting board after shaking off any extra water. The stiff stems must then be removed.
The leaves will readily detach from the stem if you hold each one by the stem and gently pull downward. Cut a few leaves into bite-sized pieces after stacking them together after removing all the stems.
Cooking the Kale
Heat a big amount of extra virgin olive oil in a large skillet or sauté pan over medium heat. Give it a minute or so to warm up.
Add the minced cloves of garlic to the pan. Burned garlic can give them a bitter taste, so sauté them for about 30 seconds until aromatic but not browned.
At this point, add some red pepper flakes if you like a little heat. This will improve the overall flavor profile and add spiciness to the oil.
When the Tuscan kale is ready, add it to the pan. At first, it can seem like a lot, but as it cooks, it will wilt considerably.
For around five to seven minutes, stir the kale often until it is soft but still has a bright color. Greens that are overcooked may become mushy, so you want to preserve some texture.
As you cook, add salt and pepper to taste.
Including Taste
It’s time to enhance the flavors of your Dinosaur kale or Tuscan kale after it’s soft:
Just before turning off the heat, squeeze some fresh lemon juice over the sautéed kale. The dish is brightened and the richness of the olive oil is counterbalanced by the lemon’s acidity.
At this point, you might like to add some toasted walnuts or pine nuts for a bit more taste and texture. They give the tender greens a nice crunch that goes well with them.
For a creamy finish that wonderfully complements the earthy tones of the kale, top with a sprinkling of grated Parmesan cheese if you’re feeling very decadent.
See also: Wagamama Cha Han
Alternative Cooking Methods
Although sautéing is a great technique to cook Tuscan kale, there are other ways to prepare it and recipes with kale that are worth trying:
Steaming: While still softening the leaves, steaming retains more nutrients than sautéing. Just steam until tender, about 5 minutes.
Roasting: Toss Tuscan kale with olive oil and spices, then roast for 10 to 15 minutes at 400°F (200°C) to produce crispy kale chips that are a great snack or garnish.
Blanching: To preserve its vibrant color and facilitate digestion, quickly boil Tuscan kale in salted water for two to three minutes before submerging it in ice water.
Serving Recommendations
There are several ways to serve this sautéed Tuscan kale:
as an accompaniment to grilled fish or meats.
Tossed with spaghetti for extra nourishment.
used with farro or quinoa in grain bowls.
Create a substantial salad with your preferred protein on top.
For a stimulating start to the day, you may also add it to breakfast foods like omelets or scrambled eggs.
Suggestions for Pairing
Think about combining this dish with complementary flavors to further improve your meal:
Proteins: Tuscan kale pairs well with roasted fish, grilled chicken, or chickpeas.
Carbs: For a hearty meal, serve it over creamy polenta or with crusty bread.
Cheese: In addition to Parmesan, goat or feta cheese can offer a unique tang that goes well with the earthy greens.
Storage Advice
Any leftovers can be kept in the fridge for up to three days in an airtight container. To restore its texture without overcooking, reheat it slowly over low heat in a skillet with a little water or olive oil.
Kale Freezing
If you have a surplus of fresh Tuscan kale or Dinosaur kale, blanch it for a short time before freezing it. By avoiding freezer burn, this method helps maintain its nutrition and color. After blanching, fast chill in ice water, drain thoroughly, and then store in freezer bags to use in stews or soups later.
Recipes with Kale
1. Roast squash, kale, and hazelnuts in a soft polenta
This recipe features sautéed kale, roasted squash, and creamy polenta, all garnished with crispy hazelnuts. It makes a satisfying vegetarian main meal on its own or makes a great side dish for roasted meats. The hazelnuts provide a lovely crunch, while the squash’s sweetness balances the earthy notes of the kale.
2. Butter Beans with Lemon, Garlic, Chilli, and Kale
Butter beans and kale are combined in this straightforward but tasty vegan recipe, which is flavored with garlic and chile and brightened by lemon juice. It offers a satisfying combination of flavors and textures, making it ideal as a light main course or as a side dish. This meal is both filling and nourishing because it combines nutrient-dense kale with protein-rich butter beans.
3. Caesar Salad with Kale
Use kale as the basis rather than romaine to give the traditional Caesar salad a unique spin. This salad, which is tossed with Parmesan cheese, croutons, and a creamy dressing, is filled with vitamins and tastes great. Kale’s sturdy texture resists the dressing well, which makes it an excellent option for meal prep because it doesn’t wilt easily.
4. Minestrone with Sausage and Kale
This hearty minestrone soup has lots of greens, chorizo, and tiny pasta shapes. It is a filling dish that is ideal for cold nights. The delicious aromas of the vegetables and sausage are enhanced by the kale, which also provides a nutritious boost. For an even more nutrient-dense supper, personalize it by adding your preferred seasonal vegetables.
5. Pasta with Creamy Pesto and Kale
Try sautéed greens and creamy pesto pasta for a simple weeknight supper. This recipe is pleasant, tasty, and filling because the rich pesto sauce melds so well with the soft greens. To add even more freshness, you can create your own pesto or use store-bought.
In conclusion
In addition to being delicious, Tuscan kale recipe is also very nutrient-dense and adaptable. This recipes with kale demonstrates how basic materials may be combined to produce a genuinely fulfilling dish. Sautéed Tuscan kale would look great as a side dish or as an accompaniment to your main course.
