This recipe for Tuscan kale results in soft, sautéed kale infused with garlic! Also known as Lacinato or dinosaur kale, it serves as a quick and simple side dish.
Once you begin cooking with Tuscan kale, you won’t want to switch back! This Italian type of kale boasts a sweeter, milder taste and is simpler to prepare. As it’s now quite accessible in supermarkets, I always suggest starting with this variety.
Here’s a way to make it taste utterly delicious: sauté it with olive oil and crushed garlic cloves for just a few minutes in a heated pan. Indeed, Alex and I have been purchasing large bundles of Tuscan kale weekly just to make this. Here’s how to prepare Tuscan kale: along with a few additional recipes to enjoy it!
What Is Tuscan Kale?
Tuscan kale is an Italian type featuring a dark green hue and a mild flavor. You might also see it referred to as Lacinato kale, dinosaur kale, black kale, or cavolo nero (which translates to black cabbage in Italian). Why is it called dinosaur kale? Its “scaly” leaves bear a resemblance to dinosaur skin! The leaves are very dark green and flat, in contrast to curly kale which has frilly, vibrant green leaves.
The taste of Tuscan kale is gentler and sweeter than that of curly kale, which can have a bitter and spicy flavor profile. Tuscan kale is simpler to incorporate into recipes as it’s less bitter, and its stems are softer than those of the curly type.
How to Cook Tuscan Kale
One reason I keep making this Tuscan kale frequently is due to its simplicity. Tuscan kale takes a mere 3 minutes to cook! There are a few tips for this recipe that elevate the flavor. Here’s how to sauté kale in under 10 minutes:
1. Chop: Remove the stems and cut the kale into bite-size pieces.
2. Sauté for 3 minutes: Heat olive oil over medium-high heat in a large skillet. Add crushed garlic cloves at the same time as the kale, which imparts a lovely subtle flavor. Sauté the kale and garlic for about 3 minutes, stirring often, until the leaves are wilted and bright green.
3. Season: Take it off the heat and add salt and pepper. That’s all! Perfectly sautéed Tuscan kale that pairs wonderfully with any meal.
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Mix-ins and Variations
This sautéed Tuscan kale is delightful on its own: but here are a few ideas to enhance it!
– Toasted pine nuts: Pine nuts are often used in Italian dishes as a topping. Although they’re somewhat pricey, they provide a nutty flavor that’s hard to replicate! Toasted pine nuts add a touch of elegance.
– Shredded Parmesan or Pecorino cheese: Just a bit of aged cheese adds a special touch! Pecorino Romano cheese is our favorite: and a small amount goes far. It delivers a strong savory, salty flavor.
You can enjoy this Tuscan kale as a side dish, or include it in a main course! Add it to a grain bowl with grains like quinoa or farro, a protein such as chickpeas, and a lemon tahini sauce.
More Tuscan Kale Recipes
Here are several more ways I love to enjoy this kale variety:
1. Sautéed Tuscan Kale: The taste of this kale is so delightful, you’ll want to prepare it every day. It takes just 10 minutes to transform Tuscan kale into a side dish you’ll crave.
2. Tuscan Kale Salad: This Tuscan kale salad has the ability to change the minds of those who dislike kale. It is enveloped in a lemony, garlicky Parmesan dressing that’s absolutely scrumptious.
3. Kale Quinoa Salad: This kale quinoa salad is ideal for a healthy lunch or side dish! It’s simple to create and keeps well in the fridge for several days. Combined with chickpeas, bell peppers, and quinoa, they’re dressed in a tangy sauce.
4. Kale Pesto: Did you know Tuscan kale can be used to make pesto? Blend that leafy green with Parmesan cheese, garlic, nuts, and olive oil to create a savory, vibrant green puree that packs a spicy punch.
5. Ribollita (Tuscan Vegetable Stew): Ribollita is an Italian vegetable stew traditionally thickened with bread as a method to utilize stale crusts. It simmers gently so that the flavors meld together beautifully.
6. Grilled Tuscan Kale: This grilled kale emerges crispy and charred, with a smoky flavor. It’s ideal for placing on a grill rack while cooking a main dish or other vegetables. It