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This outstanding kale is also called Tuscan Kale or Dinosaur Kale. It is a very ancient food and tends to be less bitter than other kale. I prefer this sautéed, but sometimes also just steam it in a skillet. It is also excellent added to soups, especially bean soup.
This kale doesn't have lots of water such as spinach or chard. I like a little browning, but be careful not to burn as this will happen quickly without the added moisture. To steam in a skillet, add about 1/4 cup of water to start, heat covered on low until kale is tender. Taste for seasonings: salt, pepper and olive oil are perfect.
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