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No Kale Recipes?

I picked up some beautiful dark gren kale this afternoon thinking surely Marcella would have a recipe and it would be a good green to go along with the Osso Bucco Bianco I am making from Essentials tonight and the Risotto Milianese. But no! I am really surprised. Neither of my books by her mention it at all. None of my Italian cookbooks except my good old 70's Guiliano Bugialli The Fine Art of Italian Cooking mentions it. I wonder why. Anyway I went to Epicurious and found Tuscan Kale with Pancetta and Caramelized Onions. The onions are cooking right now and I wll report with a photo of it all. I just found it very odd that there were no Calvo recipes!

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    1. Your greens recipe looks great as do the others you have on the same page. Whole wheat ginger bread sounds much too good to just read about, I'll be baking some soon. Also, the winter squash with gruyere tempts me. I've bookmarked your recipe page. Thank you!

      1. This may sound weird, but I love kale chips. You wash and dry the separated leaves; spray with oil and season to taste; bake at 350 for a few minutes until they get crispy.

        It's a guilt-free snack and a great way to get your greens.

        1. That cavolo nero is great stuff, especially for soup - it even winters over here in my garden in NYC. I suspect that Marcella's books dont discuss it for a couple of reasons - first because I think its primarily a tuscan specialty and second, because her books were prepared for the american market, and its still a very rare ingredient in this country.

          Bugialli's minestrone recipe with tuscan kale is excellent.

          1. All I know what to make with kale is Caldo Verde, or a Portuguese kale soup. Delish.

            3 Replies
            1. re: NovoCuisine

              Bugialli had a soup and a pork chop dish in the book. Both are going to get a try out. Maybe the next book needs to be an old classic like that one.

              1. re: NovoCuisine

                Another Luso technique is to tear the kale leaves off of the stiff midrib, chop them fine with some chard for sweetness, steam both together, then serve with whole garlic cloves to be sliced by each person over their bowl of greens to taste, then splashed (flooded) with olive oil and wine vinegar and sprinkled (doused) with salt and pepper (to taste, did I say?).

                1. re: NovoCuisine

                  In case anyone is interested; Caldo Verde:

                  - 4 large starchy potatoes, peeled, cut into chunks
                  - 1 small yellow onion, finely chopped
                  - s&p to taste
                  - 1 lb/450g galegas (or curly kale or collard greens) (or 1.5 lbs before the trimming), rinsed and trimmed of their central stem
                  - 4 tbsp olive oil
                  - 1/4 pound chourico or linguica, sliced thin

                  1. In a large stockpot, combine the water, potatoes, and onion. Cover and bring to boil over high heat. Reduce heat to med-low, season with salt, simmer until poatoes are tender (bout 20 to 30 minutes)

                  2. Meanwhile, trim the kale leaves of their stems. Rinse leaves in cool water. Chiffonnade the leaves until you have about 6 cups. Set aside.

                  3. When the potatoes are cooked, puree the contents of the soup pot to a smooth consistency. Return to boil.

                  4. Add the greens and olive oil. Simmer until the greens are bright green and tender, but not mushy (about 5 mins)

                  5. In a skillet, brown the sausage slices and reserve.

                  6. Serve the soup with one or two slices of sausage added to each bowl. Any extra sausage is traditionally served on the side.

                  Note: The soup will thicken because of the starch. Reheating will loosen it up again. You can add water if you like. Also, the amount of potatoes and kale can be adjusted to preference; every Portuguese mom seems to do it different.

                2. ma's recipe: 1/4 lb smoked cheap bacon cut into small pieces and rendered - either keep bacon grease or drain and add a lil olive oil - add 2 garlic cloves minced - fry for a minute - then add the washed,cut up kale with just the water that is clinging to the leaves. i assume u understand how to strip the kale from the tough ribs . cook on high for a few mins and then add a small can (8oz) tomato sauce or just a few tomatoes. turn heat low, cover, and cook for about an hour - unless u like it more tender yet - an hour is way good for me. i add a lil hot pepper - this will do 2 decent size bunches of kale.

                  wonderful if u ask me.

                  ma always served it with fried corn meal mush. (along with ham or pork or whatever she was cooking) - but i make it every week - easy and quick.

                  i keep a cheap lb of bacon in the freezer - just so when i need just a lil for seasoning (like in this dish) - i just hack a couple inches off the block (easy to do with pork) and throw the rest back in the freezer for next time.

                  1. Braised Kale:
                    Some onion, garlic, red pepper in hot pan with olive oil.
                    Saute for a few minutes, add washed roughly chopped kale
                    Saute a few minutes more, add chicken broth or water, simmer until tender.

                    Also good with pork, especially spanish chorizo.

                    1. There are lots of different varieties that get translated as "kale." The kale you typically find here in the US (the dark curly stuff) isn't the same as, say, Italian or Portuguese kale. Probably gets washed out of a lot of cookbooks on that account--as somebody said, not a popular vegetable in the US, at least not until recently, so why bother. That said, many recipes work cross-variety, if you tinker.

                      1. A very simple way to make kale (or other greens) that captures their flavor and freshness. Wash them thoroughly. Sometimes I slice them, sometimes not, depending on how large the leaves are. I use a large wok, put some olive oil in it, heat it. You can add chopped or smashed garlic, as you will. Stir fry the kale (or greens) with just some salt added to taste. When the leaves have been coated, you can add a little water and cover, still cooking at high heat but not burning anything. Taste after about five minutes, you may prefer longer times until the kale is done. Always pour the water off so the kale or greens don't soak in it. These greens are so delicious. This includes kale, collards, spinach, japanese greens, beet greens, watercress, red and regular swiss chard, and on and on. They can be put under a piece of meat or fish, as a side dish, mixed in with rice or pasta. So good that as I'm writing this I am starting to get hungry.

                        1. For one bunch kale:

                          saute a large sliced onion and some minced garlic in olive oil
                          add 1-2 tsps (a little goes a long way) hot smoked spanish paprika (or sweet with a little cayenne), cook a little longer
                          add chopped kale, salt, wilt down a bit, add 1 can white beans with their liquid or some chicken broth (or equivalent amount of cooked beans with their liquid). Cover and cook until kale is done to your liking and dish is as dry or soupy as you like.

                          Soupier is great over pasta. Chorizo is also good in this.