Today I present to you a very easy, tasty side dish to serve either hot or cold, the Tuscan kale salad. The recipe is extremely simple, completely vegetarian, and we can prepare it on the spot or well in advance. The Tuscan kale salad can be enjoyed on its own or paired with poached meat and fish, roasts or fried dishes.
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 2.2 lbs Tuscan kale
- 1 clove garlic
- to taste Extra virgin olive oil
- to taste fine salt
- to taste Lemon zest and juice
- to taste Chili pepper (Optional)
Steps
Bring a large pot of water to boil.
Remove the hard, woody parts from the kale stems and halve any leaves that are too large.
Wash them thoroughly and let the excess water drain in a colander.
When the water reaches a boil, add a pinch of coarse salt, bring back to a boil, and then add the Tuscan kale leaves.
Cover the pot, reduce the heat, and let them simmer for about 15-20 minutes, depending on whether you prefer them firmer or softer.
Once they have reached the desired consistency, drain them immediately.
If you prefer to eat them hot, after draining them well, transfer them to a tureen and dress with extra virgin olive oil, chopped garlic, some chili pepper (if you like), and a pinch of fine salt.
If you want to serve them cold, after draining, run them under a stream of cold water (or let them cool to room temperature).
Transfer them to the tureen and dress with chopped garlic, extra virgin olive oil, finely grated lemon zest, and the juice of half a lemon. Mix and serve.
Bon appetit
