Sautéed black kale is a recipe loved by my daughter and husband; however, the youngest child doesn’t particularly like it but fortunately eats it anyway.
It’s one of the few vegetables that still respects its seasonality because black kale is only good once it has felt the cold and only after the first frosts, so it is mostly harvested during the early cold weather.
Until not many years ago, it was found almost exclusively in Tuscany, but now it’s easily found in other parts of Italy as well. Personally, my parents grow it in their garden, making it even easier for me!
Black kale doesn’t form a ball-like head like savoy cabbage or green cabbage but has elongated and wrinkled leaves.
In whatever way you want to cook it, it’s necessary to completely remove the thin central rib of the leaves, as it is tough and fibrous.
Make the recipe as I propose, and you’ll see that you’ll like it!
Approx. 650 kcal total
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 2-3 people
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Region: Tuscany
- Seasonality: Winter, Spring
Ingredients to make Sautéed Black Kale
- 1 and 1/2 lbs Black Kale (raw weight)
- 1 1/2 Large Onion
- to taste Salt
- to taste Chili Pepper
- 1 tbsp Extra Virgin Olive Oil
- 9 oz Canned Peeled Tomatoes
Preparation of Sautéed Black Kale
Take the black kale, clean it by removing the waste, wash it well, and boil it until it’s still a bit raw.
Take a non-stick pan, add 1 tbsp of extra virgin olive oil, finely chop the onion, and let it brown. Then add the peeled tomatoes passed through a food mill, salt, chili pepper to taste, 1/2 cup of water, mix well, and add the boiled kale.
Let it cook for about 20 minutes checking the cooking, and serve hot.
