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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.
Questions about this recipe?
Care to share your own favorite Lacinato Kale recipe? Register
below and add your recipe or comments.
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