Black kale shoots in a skillet are a tasty side dish, perfect when you want something simple yet full of flavor. The tips of black kale are prepared without boiling: they cook directly in the skillet, remaining more flavorful and pleasantly crisp.
With a drizzle of oil and a little water, in minutes the shoots soften slightly while retaining their rustic character. Grandma Benedetta also likes to prepare several variations: with sautéed onion, diced potatoes, tomatoes or anchovies, which melt during cooking and make the dish more savory.
SEASON for the tender shoots of black kale (in Tuscany they are called Cimoni): between late winter and early spring, roughly from February to April. At this time the black kale plant, after producing leaves throughout the winter, develops tender apical and lateral shoots: they are more delicate than the leaves and have a slightly sweeter taste.
RECIPES with black kale
- Difficulty: Easy
- Cost: Low cost
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Winter, Spring
- Energy 29.86 (Kcal)
- Carbohydrates 2.22 (g) of which sugars 1.04 (g)
- Proteins 0.49 (g)
- Fat 2.43 (g) of which saturated 0.35 (g)of which unsaturated 0.06 (g)
- Fibers 0.94 (g)
- Sodium 200.64 (mg)
Indicative values for a portion of 55 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Black kale shoots in a skillet
- 2 oz black kale (apical or lateral tips)
- 1 drizzle extra virgin olive oil (or seed oil)
- to taste water
- 1 pinch fine salt (and aromatic herbs)
- 1 clove garlic
- 1 onion (pre-sauté)
- to taste paprika
Tools
- Pan nonstick
- Ladle wood
Black kale shoots in a skillet, without boiling
Do they need to be boiled before cooking in the skillet?
No, they cook directly in the skillet, keeping crispness and flavor.
First, cut the black kale shoots in half or quarters, especially if the tips are large. This makes it easier to remove any soil residue. After cutting, wash them in cold water, moving them gently, and then drain roughly.
Then put the black kale shoots in a suitably sized skillet with a drizzle of oil and a little water. Optionally add a light sauté of onion or a clove of garlic. Cook for a few minutes, seasoning with salt and aromatic herbs (bay leaf, marjoram, parsley, rosemary, sage, thyme).
Then cook adjusting the lid as needed: covered if more steam is required, or uncovered to let the water evaporate, adding a little more if necessary.
Continue cooking for about 10–15 minutes, until the shoots are tender, and serve with a sprinkle of pepper or paprika.
STORE the black kale shoots in a skillet
In the fridge they keep for up to 3 days in an airtight container.
In the freezer up to 3 months; reheat them directly in a skillet over low heat.
FAQ (Questions and Answers)
Do black kale shoots taste the same as the leaves?
They are more delicate and slightly sweeter than mature leaves, with a crunchier texture.
Can they be eaten raw?
Yes, the youngest shoots are suitable for salads or smoothies, but cooking them in a skillet enhances their flavor and preserves their crispness.
What nutrients do they contain?
They are rich in vitamins A, C and K, minerals like calcium and iron, and antioxidants.
Are the shoots different from the leaves?
Yes. The shoots or tips are younger and more tender than the mature black kale leaves. They have a more delicate texture and a sweeter taste, which is why they are much appreciated in cooking.
What are black kale shoots called?
Black kale shoots can be referred to by different names. The most common are black kale tips, black kale shoots, tips, ricacci, cimoni and kale shoots. In many cases people simply say tips or small tips, referring to the youngest and most tender parts of the plant.
What’s the difference between tips, shoots and sprouts of black kale?
Practically there is no real difference: the terms are used as synonyms. All indicate the new growth of the plant, i.e., the tender apical parts that develop after leaf harvest or at the end of winter.
