Lacinato kale is finally in here...

What do you do with yours? I discovered this just last year and have only put it into a steamer with lots of fresh garlic. It picks up the garlic flavor really well. I drizzle a little seasoned rice vinegar over it and am in heaven.

Karen, I'm not familiar with it. Is it like black kale?


a quick Google, and I'm back. It is indeed aka Tuscan kale or black kale.
I love the stuff. Try it in soup with some white beans and garlic.

I even use it in my minestrone. The thing about it is that it has low moisture, so the usual wilting for many preps needs a water assist.

I cooked two bunches last night and instead of usual steaming, I sauteed in olive oil with lots of fresh garlic, and it did need assistance...a little chicken broth and the stems cooked to my liking. It holds up very well. I ate half with a drizzle of seasoned rice vinegar and the other half with balsamic. It holds up well to the boldness of both. I cooked it in the morning, put in refer and last night it was even tastier. Yes, it is also called Tuscan or Black Kale. Next, I will try it with the white bean soup.

What about something like this, Karen? Mario used to make sformato all the time on MM.

This recipe uses swiss chard, but sounds like your kale might be tasty, too.

Sformato alle Erbe

3 tablespoons extra-virgin olive oil
1 medium red onion, cut into 1/4-inch dice
3 cloves garlic, thinly sliced
1 1/2 pounds Swiss chard, thick stems removed, roughly chopped
3 cups besciamella, recipe follows
3 eggs plus 2 yolks
1/2 cup ricotta
1/4 cup Parmigiano-Reggiano, freshly grated, plus 1/4 cup
Freshly grated nutmeg
1/2 cup fresh bread crumbs, plus 1/4 cup toasted
Butter, for the mold

All mixed together and baked in a bain marie until it sets and gets nicely browned on top.

How unusual...thanks for the recipe.

I grow it. It is a pain to go through leaf by leaf to clean out the bugs, but it is worth it on occasion. Last night, I steamed some and added it to rice pilaf to go with N. African spiced lamb.