Remember when you were a kid and folks would ask you, “what’s your favorite food?” Well, I know what mine is. Dino kale, aka cavolo nero, or black kale, or whatever else you call it. That’s it.
I usually cook up a bunch twice a week or so, and I’m eating some now. The basic recipe is:
2 heads dino kale
2-4 cloves garlic, sliced
olive oil
red pepper flakes
sherry vinegar
lemon juice
Trim the “veins” out of the kale leaves, if they’re big. Bunch up all the leaves together and chop them crossways every inch-and-a-half or so. Throw all the kale into the salad spinner or colander and wash well. Don’t drain the kale, leave it wet. Heat up a big pan with some oil in it. Throw a few leaves in (not all of them) when the oil is hot (I got this trick from the Chez Panisse Vegetables book; it flavors the oil). Let those first few leaves cook a bit, then a bit more oil, and the garlic in the oil. Let the garlic cook for 30 seconds, then throw in all the rest of the kale. Throw in a little extra water, or white wine if you have some open. Add some sea salt and red pepper flakes, however much you like. Cover and cook the kale over medium heat, stirring frequently and adding water or wine as necessary so it doesn’t dry out. Add some lemon juice and/or sherry vinegar when it’s about 2/3 done. Cook until the leaves are tender enough, but still al dente. If they start to lose their bright green color, they are *done*, get ‘em off the heat.
To the basic kale I add one or more of the following: one or two spicy Italian sausages (Bi-Rite has the best), a can of white Canellini beans, a handful of orechiette pasta (cooked separately). Or none of those, if I just want the veg.
Kale it up!
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