Italian Lacinato Kale Recipe

Lacinato kale, also known as Tuscan kale, dinosaur kale, or black kale, is a staple in Italian cuisine. This leafy green is packed with nutrients and has a slightly sweeter, less bitter taste than regular kale, making it a great option for salads, soups, and sautés. The rich, dark leaves of lacinato kale pair beautifully with garlic, olive oil, and lemon, creating a simple yet flavorful side dish. This recipe is a family favorite, inspired by traditional Italian cooking methods, where the kale is lightly sautéed to preserve its texture and nutrients. It’s a delicious way to get your greens in while savoring the authentic flavors of Italy!

Ingredient Notes and Substitutions

• 1-Lacinato Kale: The star of the dish! Its robust texture and mild flavor make it ideal for sautéing. If you can’t find lacinato kale, you can use curly kale or collard greens as substitutes, though the flavor and texture will be slightly different.
• 2-Olive Oil: Extra virgin olive oil is best for this dish, as it adds a rich, fruity flavor. If you prefer, you can substitute it with avocado oil or coconut oil, but keep in mind that these oils will change the flavor profile.
• 3-Garlic: Fresh garlic is key to enhancing the flavor of the kale. For a milder taste, roasted garlic or garlic powder can be used, but nothing beats the sharpness of fresh garlic.
• 4-Lemon Juice: The acidity of lemon juice brightens up the kale, balancing its earthy flavor. If you don’t have lemon, try using balsamic vinegar or apple cider vinegar for a different, but equally delicious, taste.
• 5-Red Pepper Flakes: Optional, but they add a nice kick of heat. You can leave them out if you’re serving kids or people who prefer a milder dish.

Step-by-Step Directions

• Step 1: Clean the Kale
• Start by rinsing your lacinato kale thoroughly under cold water to remove any dirt. Pat the leaves dry with a kitchen towel or spin them in a salad spinner. Remove the thick stems by slicing them out with a knife or pulling them out by hand. Then, chop the kale into bite-sized pieces.
• Step 2: Heat the Olive Oil
• In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Once the oil is hot, add 2-3 cloves of minced garlic. Sauté the garlic for 1-2 minutes, until it’s fragrant and slightly golden but not burnt.
• Step 3: Add the Kale
• Add the chopped lacinato kale to the skillet. Stir the kale gently to coat the leaves with the garlic and olive oil mixture. Let it cook for about 5 minutes, stirring occasionally, until the leaves start to wilt but still retain some of their vibrant green color.
• Step 4: Season the Kale
• Once the kale has wilted, season it with a pinch of salt, pepper, and a sprinkle of red pepper flakes if you like a little heat. Squeeze the juice of half a lemon over the kale and stir to combine. Let the kale cook for another 2-3 minutes to absorb the flavors.
• Step 5: Finish Cooking
• Continue to cook the kale for an additional 2-3 minutes, stirring occasionally. The kale should be tender but still have a slight bite to it. Taste and adjust seasoning if needed—add more salt, pepper, or lemon juice to your liking.
• Step 6: Serve
• Transfer the sautéed lacinato kale to a serving dish and drizzle with a little extra olive oil for richness. Serve it as a side dish with grilled meats, pasta, or on its own as a light and healthy meal.

Pro Tips

• Don’t Overcook: Kale can become mushy if overcooked. Keep an eye on it to maintain its texture and vibrant color.
• Add Protein: For a heartier dish, toss in some crispy pancetta, sausage, or cannellini beans.
• Make it Creamy: For a richer dish, stir in a tablespoon of cream or sprinkle some Parmesan cheese on top.
• Storage Tip: This kale recipe keeps well in the fridge for up to 3 days. Reheat it gently in a skillet with a bit of olive oil.