Toscano kale
Someone has asked us for ideas on how to use Toscano kale so I found this recipe with some useful tips that can help fist-time users of this wonderful leaf. So enjoy and leave your comments if you have ever tried it too !
“Raw kale can be tough, so it has to be treated right. Yet all of the talk about “massaging” kale to make the leaves tender and palatable is nonsense. The key to achieving a melt-in-your-mouth texture is to cut the robust green leaves into a fine chiffonade, resembling strands of confetti. Once the kale is shredded, you don’t have to chew it endlessly to break down the tough leaves. But be sure to dress the salad with the vinaigrette about 10 minutes before serving, so it has a chance to soak into the kale and soften it a bit. 2 bunches (about 1½ pounds) black kale (aka Tuscan or lacinato kale or cavolo nero).
½ cup dried currants ½ cup pine nuts, toasted ¼ cup Lemon-Thyme Vinaigrette (recipe follows) Kosher salt and freshly ground black pepper
“One at a time, lay each kale leaf upside down on a cutting board and use a paring knife to cut down both sides of the center rib to remove it. Stack a few leaves at a time, roll them into a tight cigar shape, and cut crosswise into thin ribbons (no more than ⅛ inch). You should have about 6 cups shredded kale. Put the shredded kale in a colander or salad spinner and rinse well with cold water. Drain and dry well. Combine the kale, currants, and pine nuts in a salad or mixing bowl. Drizzle the salad with the vinaigrette and season with salt and pepper. Gently toss with your hands to dress the salad evenly, and let stand for about 10 minutes.
Serve the salad in the salad bowl or divide among four individual plates.”
“Once you’ve tried black kale, you might not ever go back to the more conventional curly variety. Also known as Tuscan or lacinato kale, or cavolo nero, this Italian specialty has long, spiky, ruffled deep green leaves. It’s less bitter than curly kale and has an earthier taste. And kale is one of the most nutritious vegetables on the planet to boot.”
Excerpt From: Tal Ronnen. “Crossroads.” iBooks.
“Once you’ve tried black kale, you might not ever go back to the more conventional curly variety. Also known as Tuscan or lacinato kale, or cavolo nero, this Italian specialty has long, spiky, ruffled deep green leaves. It’s less bitter than curly kale and has an earthier taste. And kale is one of the most nutritious vegetables on the planet to boot.”
