Black kale, a/k/a Italian kale and/or Lacinato kale, is my favorite variety of this cruciferous power veggie. As you probably already know, this dark, leafy green is packed with nutrition. In fact, according to Rebecca Katz, M.S., author of The Cancer-Fighting Kitchen, kale “provides more than ten times the recommended daily intake of Vitamin K, a key regulator of inflammation.”
Black kale is easy to wash and chop, takes only minutes to prepare and tastes delicious.
Mangia!
Shared on Allergy Free Wednesdays, Whole Food Wednesdays, Wheat Free Wednesdays and Gluten Free Fridays…
Black Kale with Turnips
Ingredients
- 1 head black kale (a/k/a Italian or Lacinato kale)
- 3-4 turnips, washed, peeled and diced
- 3-4 tablespoons (glugs) of olive oil
- 2 garlic cloves, smashed, peeled and sliced (or minced)
- ½ onion, diced
- ⅓ cup white wine
- salt and pepper
- Pecorino Romano (optional)
Instructions
- Wash the kale and cut off the stalks. Stack a few leaves on top of each other. Slice in half lengthwise, then chop. Set aside. Repeat with remaining kale.
- Heat a large stainless steel saute pan to medium. When hot, add extra virgin olive oil and onion. Saute for a few minutes until onion is golden and soft.
- Add diced turnips to pan. If pan seems dry, add a little more olive oil.
- Remove pan from heat and add garlic. Saute until fragrant. (30 seconds or so)
- Next, add chopped kale and white wine. Cover pan and allow to cook.
- Stir kale and turnips a few times, making sure it isn’t drying out. If the liquid burns off, add some water or a little more wine. After stirring, replace the cover.
- To serve, add salt and pepper to taste and, if tolerated, grated Romano. Mmmmmm
Looking forward to trying this one! I try to get more kale in my diet and it will give me an opportunity to cook turnips, which I’ve never done! : )
…and pecorino romano- I bought some and I love it!! It’s better on my tummy AND I was a huge sharp cheddar fan and goat cheese has an even more “sharpy” punch than Sharp cheddar itself! …and a little goes a long way! : )
By the way, your recipes are the easiest to print off compared to other food blogs/sites and I love how they are organized- thank you!!
Thanks Erin! I hope you enjoy it. To be honest, I had only cooked turnips once. I got some turnips with the turnip greens from a local farmer once and cooked the greens with the roots up and ate every bit of it (by myself). Fresh turnip greens are hard to come by and I wanted to make it again, so I substituted kale for the turnip greens. Kale is a little tougher of a green, so it needs more steaming action (rather than sauteing) but it softens up and has a great mild flavor.
Hope you enjoy! Pecorino Romano is our favorite. I keep a block of it in the fridge at all times and grate as I need it. Soooooo yummy. I love the bite it has and salty flavor.
Take care-
Jen