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Lacinato Kale

Contributed by: Melinda

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.

2 bunches lacinato kale, stems removed and sliced across in 1 inch strips
Olive oil
2-3 tbl water
Kosher Salt & Black Pepper
  • Heat a large sillet over medium heat and add oil
  • Add kale and toss to coat with oil
  • As the kale cooks, add water to keep from browning too soon
  • Cook until kale is wilted, but not overly soft

    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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