SERVES 8
TOTAL TIME: 10 MINUTES
This is a classic Tuscan dish that is very nutritious. There’s a reason why it’s been around so long!
| 12 | small to medium Tuscan kale leaves |
| 2 | tablespoons extra-virgin olive oil, plus more for garnish |
| 1 | garlic clove, peeled and thickly sliced |
| ½ | cup cooking liquid from the beans (if making from scratch) or use veggie broth |
| 1½ | cups white beans, cooked or canned |
| Sea salt and freshly ground black pepper | |
| 3 | cooked garlic cloves, peeled and halved |
1. Remove the center rib from each leaf of kale. If leaves are long, tear each leaf into 4- or 5-inch lengths. Wash and pat dry.
2. In a 10-inch straight-sided skillet, heat 2 tablespoons olive oil.
3. Gradually add the leaves and cook, stirring, until they wilt and sizzle in the hot oil, 2 minutes.
4. Reduce the heat.
5. Add the sliced garlic, cover, and cook the leaves until tender, about 10 minutes.
6. Add liquid by the tablespoon, as needed, to keep the leaves from drying out.
7. Push the leaves to one side in the skillet; add the beans, salt and pepper, cooked garlic halves, and enough bean liquid to keep the dish juicy.
8. Cover and simmer for 5 minutes.
9. Serve warm with a drizzle of olive oil and freshly ground black pepper.
SERVES 4
TOTAL TIME: 40 MINUTES WITH CANNED BEANS
This is a quick and easy main course. If you don’t want to sauté the kale, you can steam it and toss it with the spaghetti separately.
| 1 | pound lacinato kale, large center ribs and stems removed, cut crosswise into ½-inch slices (about 2 bunches) |
| 3 | tablespoons olive oil, divided |
| 1 | medium onion, finely chopped (about ½ cups) |
| 8 | large garlic cloves, thinly sliced |
| ½ | pound spaghetti |
| 2 | teaspoons fresh lemon juice |
1. Put on a medium-size pot of salted water to boil.
2. Rinse kale, drain, and transfer to a bowl.
3. Heat 1 tablespoon olive oil in large heavy pot over medium heat.
4. Add chopped onion and cook until translucent, 5 minutes.
5. Add garlic and cook until onions brown, 10 minutes.
6. Add kale, cover, and cook for 20 minutes. Steam kale until very wilted.
7. Cook spaghetti in a medium-size pot of boiling salted water until al dente, stirring occasionally.
8. Drain, reserving ¼ cup cooking liquid.
9. Add the cooked spaghetti to kale mixture in pot.
10. Add lemon juice and 2 tablespoons reserved cooking liquid by the tablespoonful if dry. Serve with a drizzle of olive oil.
11. If dry, finish with a drizzle of olive oil.
SERVES 10–12
TOTAL TIME: 30 MINUTES
Name a mushroom, and I’ll love it. You can use any kind for this.
1. Heat 2 tablespoons oil in an extra-large skillet over high heat.
2. Add mushrooms; sprinkle with coarse salt and pepper.
3. Sauté until brown, about 10 minutes. Transfer to a bowl.
4. Pour ¼ cup broth into same skillet.
5. Add a third of the greens and sprinkle with coarse salt and pepper.
6. Toss until wilted but still bright green, about 2 minutes.
7. Transfer to a large strainer set over bowl.
8. Repeat 2 more times with remaining broth and greens. This portion of the recipe can be done 2 hours ahead. Let mushrooms and greens stand at room temperature and reserve skillet.
9. Heat 2 tablespoons oil in same skillet over medium-high heat.
10. Add onions. Sauté until beginning to color, about 5 minutes.
11. Add garlic and red pepper flakes and stir 1 minute.
12. Add greens and mushrooms. Toss to heat through, about 2 minutes. Season with salt and pepper.
13. Transfer to a bowl to serve.
SERVES 4
TOTAL TIME: 40 MINUTES
Kale chips are everyone’s favorite. This snack or side dish is irresistible.
| 1 | pound curly kale, stems and large inner ribs removed |
| ¼ | cup extra-virgin olive oil |
| 2 | garlic cloves, minced |
| Sea salt and freshly ground black pepper |
1. Preheat the oven to 375°F.
2. In a bowl, toss the kale with all but 1 tablespoon olive oil and half of the garlic.
3. Spread the kale on two baking sheets and roast in the upper and lower thirds of the oven for about 15 minutes, until crisp, switching the pan positions halfway through.
4. Season the kale with salt and pepper and transfer to a large platter to serve.