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.
- 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)
- 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