The Tuscan farinata with black kale is an ancient recipe from central Tuscany, especially common in the Chianti countryside and the Florentine and Sienese countryside. It is a warm and enveloping soup, prepared with black kale and cornmeal, simple in ingredients but rich in character.
Not to be confused with the Ligurian chickpea farinata – which is an entirely different dish – Tuscan farinata reveals its humble and rural origins through its ingredients. Indeed, it is a “thickened” soup, made more substantial by the addition of cornmeal: a grain that, starting from the 16th century, became widespread because it was cheaper and more productive than wheat. Black kale, a vegetable symbol of Tuscan cuisine and a key ingredient in iconic recipes like ribollita, was widely used because it is cold-resistant and available for much of the winter.
The preparation of farinata with black kale is simple: the kale is slowly stewed with classic sauté vegetables, then cornmeal is added and cooked for a long time, stirring often, until you achieve a consistency that is more or less dense according to personal taste (if you want to use instant polenta flour, you’ll find all the instructions at the end of the recipe). The dish is invariably completed with a drizzle of raw Tuscan extra virgin olive oil, which enhances its aromas and flavor.
Tuscan farinata with black kale is an essential and genuine recipe that tells the story of the most authentic Tuscan cuisine: one made of few ingredients, slow gestures, and straightforward flavors.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Tuscany
- Seasonality: Winter
Ingredients for Tuscan Farinata
If you are celiac, make sure the cornmeal is labeled “gluten-free”.
- 10.5 oz fine cornmeal
- 1.1 lbs black kale
- 1 onion
- 1 carrot
- 1 stalk celery
- 3 tbsp extra virgin olive oil (+ a drizzle for garnish)
- A few leaves sage
- 6 cups vegetable broth (approximately)
- 1 pinch salt
- to taste pepper
Tools
- 1 Cutting board
- 1 Knife
- 1 Terracotta pot with lid
How to Prepare Tuscan Farinata with Black Kale
To prepare the Tuscan farinata, start by cleaning the black kale: remove the leaves from the stem (1) and discard the central rib (2), then wash them thoroughly under water and cut them into pieces (3).
Finely chop the carrot, celery, and onion. If you prefer, you can use a chopper to speed up the process (4). Pour the oil into a terracotta pot or a large saucepan and add the chopped celery, carrots, and onion, along with a whole peeled garlic clove. Let it gently sauté (5), then add the chopped black kale leaves (6) and a couple of sage leaves.
Lightly salt and let it absorb the flavors for a few seconds, then add the hot vegetable broth (7). Cover with the lid (8) and let it stew over low heat for 20-25 minutes, until the black kale becomes tender. Remove the garlic (9).
At this point, lower the heat and pour the cornmeal in a thin stream (10). Cook the farinata over low heat for 40-50 minutes, stirring often (11). Keep a pot of boiling water or broth nearby while cooking: if it becomes too thick, you can add it gradually. The final result can be more or less brothy, depending on your taste (12).
When it’s cooked, taste it and adjust the salt, then turn off the heat, cover it with a lid, and let it rest for 10-15 minutes. Serve the Tuscan farinata with black kale garnished with a drizzle of raw oil and a grind of pepper.
Storage
Farinata with black kale can be prepared in advance and stored in the refrigerator for 3 days. In fact, in the past, it was made in large quantities and reheated multiple times, just like ribollita.
Tips and Variations
In some areas, beans and tomatoes are added to the farinata with black kale, or a pinch of chili pepper.
FAQ (Frequently Asked Questions)
How to Prepare Tuscan Farinata with Instant Polenta Flour?
To reduce the cooking time of farinata with black kale, you can use instant polenta flour instead of cornmeal. You will need just 3 oz, to be added after the black kale is cooked. The cooking process is the same, but it will take only 8-10 minutes (adjust according to the instructions on the package).
