The sauteed black kale is a dish that embodies authentic flavors and culinary tradition. Originating from Tuscan culture, this side dish is distinguished by its simplicity and the goodness of the ingredients involved.
It is a traditional rustic recipe, which can be enriched with spices and aromas of all kinds, such as chili pepper, or with legumes or meat, such as sausages, or with other vegetables like cherry tomatoes.
The versatility of this dish makes it a suitable side for many courses. It pairs magnificently with meat, fish, or it can be a light and flavorful dish to enjoy on its own. Its quick preparation makes it ideal also for those with little time available, without compromising the authentic taste of quality products.
This recipe, beyond delighting the palate, offers an opportunity to explore the rich Italian culinary culture and appreciate the simplicity of dishes that carry centuries of tradition. Trying sautéed black kale means immersing yourself in a taste journey that celebrates the flavors of the land with a touch of refinement.
If you’re looking for other side dishes, also try:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 136.24 (Kcal)
- Carbohydrates 13.07 (g) of which sugars 6.43 (g)
- Proteins 2.82 (g)
- Fat 9.58 (g) of which saturated 1.42 (g)of which unsaturated 0.09 (g)
- Fibers 5.31 (g)
- Sodium 424.21 (mg)
Indicative values for a portion of 5 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
Ingredients for Sautéed Black Kale
- 17.64 oz black kale
- 1 clove garlic
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste black pepper
Tools for Preparing Sautéed Black Kale
- Colander
- Pot
- Frying Pan
- Wooden Spoon
How to Make Sautéed Black Kale
To prepare the sautéed black kale, first deal with the kale. Remove the tougher central part, the stem, by making a small cut at the base of the leaf and then pulling the stem with your fingers.
Wash the leaves thoroughly with cold water 3-4 times, then drain them well. Cut them into large pieces, boil in salted water for 10 minutes.
Sauté a clove of garlic in a non-stick pan, add the boiled black kale, adjust with salt and pepper and finish cooking on high heat until their vegetable water has evaporated. Taste afterwards to see when they are ready.
Storage
The sautéed black kale keeps in the fridge for a maximum of 2 days in a tightly closed container. If you prefer, you can let them cool and freeze them after boiling.
FAQ (Questions and Answers)
Can I use other spices?
Yes, you can add whatever you like, chili peppers work very well. If you want, you can sauté the garlic together with some anchovy fillets.
Can I cook it directly without boiling?
Yes, but keep in mind that you will need to cook it longer in the pan, using water, and they might turn out very bitter.
How can I enrich it?
You can use the cooked black kale to season pasta, as a side dish, for bruschetta, pizza, or savory pies. You can enrich it by adding sliced bacon, prosciutto,
