Tuscan Kale

Agata says:

The organic Tuscan kale we get from California is especially delicious and chewy. The texture is so sturdy and the flavor so meaty, that the growers refer to this kale as “succulent”. You’ll need to parboil the leaves and stem first before you begin braising or sautéing.
A heaping bowl of sautéed Tuscan kale served with good crusty bread and a few slices of our rustic Pecorino Toscano is a satisfying weeknight supper. Treat yourself to a glass of Vernaccia di San Gimignano or a light, refreshing Galestro. Their dry, flowery flavors and good body complement the bitter greens.

Braised Cavolo Nero (Tuscan Black/Lacinato Kale)


4 bunches organic Tuscan Kale
½ cup Sicilian extra virgin olive oil
5 large garlic cloves, sliced
½ tsp. salt
¼ tsp. freshly ground black pepper
1 pint A & V chicken stock
1 tbs. A & V veal demi glace


Bring a large pot of salted water to a boil. Cut the tough stem tips off and discard. Separate leaves from remaining stem and cut leaf bunches in half. Drop stems into pot of boiling water first. Let cook for 2 minutes, then add leaves. Continue to boil 3 more minutes, then drain all.
Heat garlic in olive oil over medium heat for 1 minute until it is just becoming fragrant and gold. Add parboiled kale leaves and stems (if they are still dripping water it is ok – just step back so you don’t get burned if oil spatters a bit). Stir for a moment and let cook in oil for 2-3 minutes. Season with salt and pepper and add chicken stock and veal demi glace together. Turn heat down to medium-low and cover pot. Let braise about 5 minutes more, until leaves are sufficiently wilted. Taste for seasonings and adjust accordingly.
Serve as is, with all the accumulated juices, over cooked rice, farro or pasta. Or just scoop up with a chunk of our crusty ciabatta bread, oven-crisped to the point of shattering.

Serves 2-4