Italian Lacinato Kale Recipe
It is an Italian rustic sautéed kale with the perfect harmony of flavors: earthy and bitter acidity at first from the Lacinato kale, balanced by the perfume of garlic flavour and then the richness and buttery quality from the extra virgin olive oil. A squeeze of fresh lemon brings in a bright citrusy touch to a simple dish like this, so simple yet so satisfying. It can be made and served as a side dish or one can have it as a light meal on its own.
Equipment
- Large pot for blanching the kale, optional
- Large skillet for sautéing the garlic and kale
- Colander for draining the kale
- Sharp knife for chopping kale and slicing garlic
- Cutting board
- Tongs or a wooden spoon for tossing the kale in the skillet
- Lemon squeezer optional, for finishing with lemon juice
Ingredients
- 1 large bunch of Lacinato kale about 10-12 leaves
- 4 cloves of garlic thinly sliced
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon red pepper flakes optional
- Salt and freshly cracked black pepper to taste
- Juice of 1/2 lemon
- Water or chicken broth if needed (for reheating)
Instructions
- Rinse the kale thoroughly under cold water and remove the tough stems. Chop the leaves into bite-sized pieces.
- Bring a large pot of salted water to a boil. Blanch the kale for 2-3 minutes, then drain and transfer to a bowl of ice water to stop the cooking. Drain well.
- Heat olive oil in a large skillet over medium heat. Add the sliced garlic and sauté for 1-2 minutes until golden and fragrant, but not burned.
- Add the blanched kale to the skillet and toss to coat in the garlic-infused oil. Season with salt, pepper, and red pepper flakes (if using). Sauté for 5 minutes, stirring occasionally, until the kale is tender but still has a slight bite.
- Turn off the heat and squeeze the juice of half a lemon over the kale. Toss to combine and adjust seasoning to taste.
- Serve hot as a side dish or mix into other recipes like pasta, soups, or grain bowls.
Notes
1. If you can’t find Lacinato (Tuscan) kale, don’t worry! Curly kale, Swiss chard, or even spinach can work as substitutes. Keep in mind:
- Curly kale will have a more bitter edge and will require a longer cooking time.
- Swiss chard is milder and softer, so skip blanching to maintain texture.
- Spinach cooks down quickly, so reduce sautéing time to avoid it becoming mushy.
- Adding protein like grilled chicken, seared salmon, or a fried egg on top.
- Mixing the sautéed kale into cooked quinoa, farro, or barley for a nutritious grain bowl.
- Stirring it into pasta with a sprinkle of Parmesan and a drizzle of extra virgin olive oil.
- Add a touch of sweetness: Drizzle a small amount of honey or balsamic glaze to cut the bitterness.
- Incorporate acid: The lemon juice at the end helps mellow out bitterness, but you can also add a splash of white wine vinegar or apple cider vinegar for extra brightness.
- Pre-chop and blanch the kale, then store it in an airtight container in the fridge for up to 2 days. When ready to cook, just sauté with garlic for a quick meal.
- Grilled or roasted meats like chicken, lamb, or steak.
- Fish: Pan-seared or grilled fish like sea bass or salmon complements the earthy flavors of the kale.
- Pasta: Mix the sautéed kale into a light pasta dish for added nutrients and flavor. A simple aglio e olio or lemon pasta works beautifully with this side.