Italian Kale Recipes

ITALIAN SAUTEED KALE

Steps:

• Remove stems (and veins, if desired) from kale. Cut or tear leaves into 1/2-inch strips.
• In skillet, heat oil over high heat. Add kale and salt; toss to coat leaves.
• Cover; reduce heat. Cook until tender, 30 minutes.

EASY TUSCAN KALE

Steps:

• Wash and dry the kale leaves, then destem and roughly chop the kale.
• Smash and peel the garlic cloves.
• Add the olive oil to a large skillet and heat over medium-high heat. Add the smashed garlic and kale and cook for 3 minutes, stirring frequently until wilted and bright green.
• Remove from the heat and add the kosher salt and several grinds of fresh ground pepper. Discard the garlic cloves and serve immediately. (If desired, you can add lemon juice or Parmesan: but neither are necessary with the sweet flavor of Tuscan kale! You may want to consider them if using curly kale.)

BUCATINI WITH SAUSAGE & KALE

Steps:

• Cook pasta according to package directions, decreasing time by 3 minutes. Drain, reserving 2 cups pasta water. Toss pasta with 2 teaspoons oil., In a 6-qt. stockpot, cook sausage over medium heat until no longer pink, 5-7 minutes, breaking sausage into large crumbles. Add garlic and remaining oil; cook and stir 2 minutes. Stir in kale, salt and pepper; cook, covered, over medium-low heat until kale is tender, about 10 minutes, stirring occasionally., Add pasta and reserved pasta water; bring to a boil. Reduce heat; simmer, uncovered, until pasta is al dente and liquid is absorbed, about 3 minutes, tossing to combine. Sprinkle with cheese.

ITALIAN KALE

Steps:

• Heat the oil in a large pan with a lid and sizzle the garlic, then add the vinegar and a splash of water.
• Tip the kale into the pan, cover and wilt in the steam for 4-5 mins, adding a splash more water if the pan gets too dry. Once wilted, season with a little sea salt.

ITALIAN SAUSAGE AND KALE SOUP

Steps:

• In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 5-qt. slow cooker., Add kale, beans, tomatoes, carrots, onion, garlic, seasonings and stock to slow cooker. Cook, covered, on low 8-10 hours or until vegetables are tender. Top each serving with cheese.

TUSCAN KALE SALAD

Steps:

• Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
• If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
• Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
• Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.

ITALIAN KALE

Steps:

• In a large pot heat oil on medium-high heat. Toss in onions, peppers, and garlic. Cook for a two or three minutes, then add all of the chopped kale and broth/water. Turn heat to medium and cook until tender. (This is really up to you - I like mine a little al dente!) Salt and toss before serving.

ITALIAN KALE

Steps:

• Heat 1 teaspoon oil in large nonstick skillet over medium heat. Stir in pine nuts or almonds and cook 1 to 2 minutes, shaking pan often, until lightly toasted. Put into a small bowl.
• Heat remaining 1 teaspoon oil in same skillet. Add garlic and cook 1 to 2 minutes, stirring often, until just starting to color. Add 1/3 cup water, the kale, raisins and salt.
• Cover and cook about 5 to 6 minutes stirring once, until greens are tender and water is nearly evaporated. Stir in almonds and serve immediately.