Sautéed black kale is a tasty side dish of Tuscan origin, easy and quick to prepare.
Black kale is a variety of cabbage typical of Italian agricultural and culinary tradition, especially in Tuscany. It has long, narrow leaves with a very dark green, almost black color, with a bumpy surface and gives its best after cooking, becoming more tender and developing a very characteristic intense flavor. It is a source of vitamins, minerals, and fibers. Thanks to its nutritional profile and versatility in the kitchen, black kale is considered a valuable food in a balanced diet. Sautéed black kale is one of the simplest recipes and is perfect for accompanying meat main dishes.
Read how to make sautéed black kale with the easy and quick recipe you find below, as usual, right after the photo 😉
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz black kale
- 1 clove garlic
- extra virgin olive oil
- salt
Preparation of Sautéed Black Kale
Clean the black kale leaves under running water.
Cook them in salted boiling water for fifteen minutes, then drain well.Peel the garlic clove, chop it, and let it brown in a large pan with a base of extra virgin olive oil.
Add the black kale and stir to let it absorb flavor for five minutes, adjusting the salt.
Turn off and serve your sautéed black kale, finishing with a drizzle of raw extra virgin olive oil if desired.
Notes
Also visit the collection 50 recipes with January vegetables with many easy and tasty recipes: you can find it directly by clicking HERE.
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