Tuscan… Cavolo Nero… Dinosaur… Lacinato. These all are names for the blackish-green, rough, wrinkly kale. Because it’s tender — and doesn’t taste like grass — it’s a great green to eat raw or cooked. I paired it today with tomatoes for a tasty condiment for my pasta. Like all greens, Tuscan kale should be thoroughly washed and dried. Cut the tough stems out. Roll the leaves into a long cigar shape and slice crosswise into ribbons.
prep time 15 min cook time 10 min
ingredients for 4
- 360g conchiglie pasta (seashell) or other short pasta of your choice
- 4-5 tbsp extra virgin olive oil
- 1 onion, thinly sliced
- 3-4 garlic cloves, chopped
- 1 bunch of Tuscan kale
- 250g cherry or date tomatoes, halved
- salt and pepper
- peperoncino seeds or flakes (optional)
as you can see I don’t really measure my oil…
1. Boil the pasta according to the indication on the package, but drain it 2 minutes before and save a glass of the cooking water.
2. While the pasta is cooking, heat oil in a large pan over medium high heat. Sauté onions, garlic and peperoncino (if using) for a few minutes.
3. Add kale ( I should have trimmed mine further and cut into ribbons) and let cook for 4-5 minutes. It shrinks a lot while cooking.
4. Add tomatoes, salt and pepper and mixing ofter until tomatoes start to soften, 3-4 minutes. Add oil if needed.
5. Drain the pasta and toss it with the kale thoroughly for 1-2 minutes. Add a little bit of the cooking water. Serve immediately.
BUON APPETITO!