Black Kale is also known as Tuscan Kale (or cavolo nero). It has long, dark green leaves and is flat… compared to the more common curly kale variety. I usually saute it simply with red onions. But I love, love, love this spicy version adapted from A Paradiso Year, by Denis Cotter.
Black Kale with Grape Tomatoes, Garlic and Chilies
Ingredients
- 2 Small bunches black kale
- 1/2 pint grape tomatoes
- 2-4 cloves garlic
- 1/2 teaspoon crushed red chili flakes
- olive oil
- a splash of chicken stock
- salt
Directions
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1.
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Pull the leaves of kale off the stalks and tear them coarsely. Cut the tomatoes in halves or quarters depending on the size. In a large skillet, over high heat, heat a couple of tablespoons of olive oil until it is quite hot then drop in the kale. Use tongs to toss the kale and keep it from burning. add a splash of chicken stock after a minute or two to help steam the kale. Sprinkle lightly with salt. When the kale begins to wilt and take on a glossy sheen, add the tomatoes, garlic and crushed red chili flakes. Keep tossing and stirring over high heat, adding splashes of stock if the pan seems too dry, although the juice from the tomatoes will help. Taste the kale. It will be softly chewy and sweet when it is done. Adjust seasonings if necessary. |
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