Tuscan kale {cavola nero} is in practically every food magazine out there. You’ve noticed it too? Instead of doing anything fancy with the cavolo nero we made it in a traditional Italian style. We sauteed the delicious green in olive oil with garlic and mushrooms. A touch of red pepper for spice and a squeeze of fresh lemon juice brightens up the kale. We finish with Parmesan cheese.
For this recipe, you will need, Tuscan kale, fresh garlic, mushrooms, red pepper flakes, vegetable or chicken broth, fresh lemon juice, parmesan cheese.
Rediscovery of Tuscan Kale
It’s as if this variety of kale is a new discovery with all the hoopla. But the thing is, it originated in the European Mediterranean prior to the Middle Ages. Frankly, until recently, it was considered one of the Italian Cuisine’s best-kept secrets.
In northern Italy, this vegetable is loved and it’s an essential part of their traditional dishes.
Tuscan Kale gains fame
A lot of credit for the popularity of Tuscan Kale or Cavolo Nero is attributed to the famous London restaurant The River Café. The restaurant featured Cavolo Nero heavily in its cookbook “River Café Cookbook” published in 1996.
Eager cooks clamored for this delicious vegetable so that now it’s not that difficult to find. I found my Tuscan Kale at Trader Giottos already cleaned and cut into bite-size pieces . . . perfect for this recipe.
Cavolo Nero is an essential ingredient in the famous Tuscan soup Ribollita — the “reboiled” bean soup thickened with bread and drizzled with olive oil, which I will feature later.
The Cavolo Nero can be used in a wide range of dishes including risotto, pasta, and frittata.
How to cook Tuscan Kale
The tastiest and simplest way to make this wonderful vegetable is probably the most common in Italy:
- sautéed in good olive oil
- flavored with garlic
- add mushrooms
- season with lemon, red pepper flakes and sea salt
- finish with a touch of Parmesan cheese
Just like most of the Italian cuisine recipes, they are simple but delicious. I had my soffritto all made up so I used it for the olive oil — a nice bonus of flavors.
Tuscan Kale with Mushrooms and Garlic {Cavolo Nero con Funghi e Aglio
Ingredients
- I 10-ounce package Tuscan Kale coarsely chopped - Trader Joe has it all ready to use
- 6 ounces crimini or button mushrooms sliced ( about 2 cups)
- 1/4 cup extra-virgin olive oil or 1/3 cup soffritto-- q.b. or more
- 4 cloves garlic peeled and minced
- 1/4 tsp. red pepper flakes -- q.b. or more if you like
- 1/4 tsp. sea salt -- q.b. or more if you like
- 1/2 cup chicken broth or Progresso's Tuscany broth I really like this blend I use it for everything -- I am not being paid to say that you may have to add a little bit more
- Lemon juice from 1/2 squeezed lemon
- Parmesan Cheese -- freshly grated for sprinkling on top
Instructions
- Preheat a large skillet over medium heat. Sauté the garlic in soffritto or olive oil for about two minutes, being careful not to burn it.
- Add the mushrooms and sprinkle them with the salt so that they start giving up their moisture. Let them cook for 5 to 7 minutes, stirring often -- until they are lightly browned.
- Add the kale and the pepper and using tongs to turn them sauté until they begin to wilt. Add the broth and cover the pan. Cook for 10 more minutes checking to make sure the pan doesn't dry out. Add more broth if needed. The kale should be tender and cooked down quite a bit.
- Once it is done add the fresh lemon juice and sprinkle with freshly grated parmesan cheese.
Notes
- You can use regular kale if you like or cannot find the Tuscan Kale.
- I always like to use broth instead of water because it adds more flavor to the dish.
Nutrition
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