Tuscan kale (also known as Cavolo Nero or Lacinato kale) is the most refined variety of all the members of the kale family. When it’s young, it is so tender that you can even eat it raw, as in this superb baby kale salad with purple carrot ribbons, kumquats and sesame vinaigrette.
When the leaves reach their mature size, however, they get a bit tougher, so I love to braise them. Here the delicious braised greens are paired with creamy cannellini beans and topped with crunchy garlic breadcrumbs. Just before serving, a spunky extra virgin olive oil is drizzled over the vegetables.
Needless to say, this dish is incredibly hearty and bursting with goodness; but its deep, earthy taste is what’s most enticing. When my Tuscan kale is ready to harvest, this dish ends up on the menu on a weekly basis.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.