‘Tis the season for winter greens! I recently found on sale these these little bunches of black Tuscan kale, locally produced by Satur Farms. They are smaller than your more typical kale, and have a bumpy, crinkly surface. In the past, David hasn’t been the biggest fan of kale — he finds kale bitter and its stems too tough. I thought I’d give the black Tuscan kale a try anyway, mostly because they looked pretty. Surprisingly, David LOVED the black Tucan kale and couldn’t get enough of it! The black Tuscan kale has an earthier, almost sweeter flavor than the large type of kale, and the texture is lovely — the leaves are soft but not mushy . After blanching the kale, I cooked the leaves very simply with sauteed red onions and garlic — a perfect pairing with a pork chop.
Chop the kale in halves:
Chop a small red onion, and a few cloves of garlic:
Boil a pot of water. When the water comes to a boil, cook the kale for 5 minutes. After 5 minutes, remove from heat and strain, set aside.
In a pan on medium high heat, drizzle some olive oil and cook the onions and garlic. Salt and pepper to let the onions sweat, and cook until slightly caramelized:
Add the kale — I like to use tongues to toss the onions and kale together.
Season to taste, and serve — we had the kale with pork chops, and it was delicious!