Removing the tough, lower stems and slicing the kale leaves very thinly is key to making the kale tender. Otherwise, sauteed kale can be too chewy. One common variety of kale is Tuscan kale (also called lacinto, cavalo nero, black and dinosaur). Tuscan kale has a dark green color and textured leaves. It tends to be more tender than varieties of kale with curly leaves. Kale is thought to be a nutritional powerhouse and good source of vitamins A, C and K and copper, potassium, iron, manganese and phosphorus.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2-4 servings
- 2 bunches of Tuscan kale, bottom stems removed, leaves very sliced thinly. I've also used a pre-washed 8-ounce bag of kale leaves for this recipe
- 1 red onion, thinly sliced
- 3 tablespoons of olive oil
- small wedge of hard cheese to grate on top
- salt and pepper to taste
Heat olive oil in a deep pan over medium heat
When oil is hot, add onion. Saute for at least 10 minutes, stirring a few times, until onion is soft. The onion can brown, but shouldn't get too dark.
Add kale. Mix well to coat with oil. Saute approximately five minutes, until kale has wilted and the edges are just slightly browned.
© recipe 2012 Jennifer Meier licensed to About.com, Inc.
Selecting a Hard Cheese
The type of cheese you grate on top of recipes like this is entirely your choice. Parmigiano-Reggiano, Grana Padano and any type of Pecorino are all common choices. These cheeses are perfect for grating and have a salty, nutty flavor that everyone loves. The other benefit of these aged cheeses is that they keep for a long time, so you can always keep a wedge in your fridge and use as needed. But if you have another type of cheese in your fridge you'd like to use, go for it. If you like the cheese, you'll probably like it grated over kale, too.
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