I absolutely adore Dinosaur Kale. This variety of kale is has been used in Italy for centuries, hence its name of Tuscan Kale. It's delicious raw in salads, but equally good sauteed and used in place of spinach in any dish. This past weekend I sauteed a bunch I had bought at the local farmer's market and ate it as a side dish to my roasted chicken and then had the leftovers cold for lunch today. The sauteed kale was delicious both hot and cold. If your a bit nervous about trying kale, I highly recommend trying this variety as it is a bit sweeter and has more of a delicate flavor than its curly leafed cousin.
Simple Saute of Dinosaur Kale
Ingredients:
1 bunch of dinosaur kale, roughly chopped
2 tablespoons of olive oil
2 cloves of garlic, chopped
1/4 cup chopped, onion
1 tablespoon of red pepper flakes
1/2 cup chicken broth
1 tablespoon of white wine vinegar (or rice wine vinegar, balsamic, etc.)
Salt and pepper to taste
Directions:
Heat olive oil on medium in a large saute pan. Add garlic, onions, red pepper flakes and cook for about 3 minutes. Add kale, chicken broth, pinch of salt and cover and reduce heat to medium-low for about 15 -20 minutes, stirring often. Kale will not wilt like spinach and keep some of its body. Cook until most of the liquid has evaporated. Remove from pan, season with salt, pepper, and vinegar - serve hot or cold.
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