So hearty it's almost meaty tasting, this is our favorite kind of kale. Lacinato kale is also called black kale, cavolo nero, dinosaur kale, and Tuscan kale. It's a dark green, bumpy, very flavorful cousin of ordinary kale and is packed with minerals and vitamins.
3 bunches Lacinato kale (about 2 1/4 lbs.), leaves rinsed and tough center ribs cut out (see Notes)
1 tablespoon chopped garlic
1 tablespoon olive oil
1/4 cup dry white wine
1/2 to 2 cups reduced sodium chicken stock
1 tablespoon kosher salt
About 2 tsp. fresh lemon juice
How to Make It
Bring a large pot of water to boil. Chop kale into 1-in. pieces and add to pot. Cover and cook until slightly wilted, 3 to 5 minutes. Drain.
In a large frying pan or heavy-bottomed pot, cook garlic in olive oil over low heat, stirring often, until soft, about 3 minutes. Add kale and wine and cook, covered, until almost dry. Add chicken stock and cook, covered, until stock is almost evaporated and kale is very tender, about 30 minutes (if kale isn't tender, add more stock and continue cooking). Season to taste with salt and lemon juice.
Note: Nutritional analysis is per 1/2-cup serving.
Mine turned out quite nicely. I used 1/3 of the kale, all of the oil and garlic, the 1/4 cup of wine and 1/2 cup of regular chicken stock, no added salt and about 1/2 teaspoon of lemon juice. All but the thickest pieces of stem became tender in 20 minutes of cooking in the stock. This recipe made this variety of kale, which I ordered by mistake, pleasing and tasty.
Decent, but not excellent. The lemon juice is indispensible and really helps turn a boring dish into an OK one. Maybe it's just me, but the bitterness of the greens was still a bit strong. I also found this strangely salty. I reduced the salt to 1/4 t. for a half batch and still thought it was a bit much. It's also a lot of work to get all the ribs out of the Lacinato kale. I'll probably stick to regular kale from now on.