Lacinato Kale

This is one of my favorite kales. It's also called dinosaur kale because of its velvety dimpled leaves. Apparently this is what dinosaur skin feels like. Other names are Tuscan kale, black kale, and cavolo nero. Cooked a long time, it becomes silky and smooth, like pesto.

I like it cooked in the Italian style. I chop it coarsely and then sauté it in a little olive oil, seasoned with salt and pepper and red chile peppers.

I served it the other night with leftover mushroom risotto made into little cakes and fried until crispy on the outside and soft on the inside.

Very Italian. Very delicious.

I like the greens like this, a little leathery, good chewing, but not crisp. However, Larry said that he prefers his greens to be silky soft so he can swallow without chewing (and tasting) too much. If your family is the same way, blanch the greens for 2 minutes in boiling water, drain, then cook as below.

Lacinato Kale
1 tbsp olive oil
1/4 cup chopped onion
1 clove garlic, chopped
red chile pepper flakes
1 bunch lacinato kale, washed and coarsely chopped
salt
pepper

Warm olive oil over medium heat. Add onion, garlic, and a sprinkling of chile pepper flakes. Sauté until the onion is soft.

Add kale, along with the drops of water on its leaves. Stir well. Cover, lower the heat, and cook 5 minutes. Stir, cover, and keep cooking until the kale is softened but not mushy.

Season with salt and pepper to taste, and serve.

Serves 2-3