Sautéed Tuscan kale is a tasty side dish from Tuscany, easy and quick to prepare.
Tuscan kale (cavolo nero) is a cabbage variety typical of Italian agricultural and culinary tradition, particularly from Tuscany. It appears with long, narrow leaves of a very dark green, almost black color, with a wrinkled surface and shows its best after cooking, when it becomes more tender and develops a very characteristic, intense flavor. It is a source of vitamins, minerals and fiber. Thanks to its nutritional profile and versatility in the kitchen, Tuscan kale is considered a valuable food in a balanced diet. The sautéed version is one of the simplest recipes and is perfect to accompany meat main courses.
Read how to make sautéed Tuscan kale with the easy and quick recipe below, as usual, right after the photo 😉
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz Tuscan kale (black kale) (about 7 cups chopped)
- 1 clove garlic
- extra virgin olive oil
- salt
Preparation of sautéed Tuscan kale
Clean the Tuscan kale leaves under running water.
Cook them in salted boiling water for fifteen minutes, then drain them well.Peel the garlic clove, chop it and let it brown in a large skillet with a drizzle of extra virgin olive oil.
Add the Tuscan kale and stir to let it absorb the flavors for five minutes, adjusting the salt.
Turn off the heat and serve your sautéed Tuscan kale, finishing as desired with a drizzle of extra virgin olive oil raw.
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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