Ever wondered about that dark, bumpy green in the market? Known as Cavolo Nero, Tuscan, or dinosaur kale, this isn’t your average salad green. When braised, it transforms into a silky, tender, and deeply flavorful side dish that’s both comforting and incredibly nutritious. This simple recipe with sweet carrots and a hint of spice will make you fall in love with kale all over again. It’s perfect on its own, tossed with pasta, or piled onto creamy polenta.
Ingredients
• 3 Tbs. olive oil
• 1 medium onion, thinly sliced / 1⅓ cups
• 3 small carrots, diced / 1½ cups
• 2 bunches lacinato kale, tough ribs removed, and leaves coarsely chopped / 9 cups
• ½ tsp. red pepper flakes
• 3 cloves garlic, peeled and thinly sliced
• 1¾ cups water, divided
• Salt and black pepper, to taste
Instructions
1. Heat the olive oil in a Dutch oven or large pot over medium-high heat. Add the onion and sauté for 7 to 9 minutes, until golden and soft. Stir in the diced carrots and cook for 2 to 3 minutes more. Add the kale and ½ cup water, cover the pot, and cook for 2 to 3 minutes until the kale has wilted.
2. Stir in the red pepper flakes and garlic, and cook until fragrant, about 1 to 2 minutes. Pour in the remaining 1¼ cups water and bring to a simmer.
3. Cover the pot, reduce the heat to medium-low, and simmer for 40 minutes, or until the kale is very tender. If the pot becomes too dry, add a splash more water. Uncover, increase the heat to medium-high, and cook for 3 minutes, allowing most of the liquid to evaporate. Season with salt and pepper to taste.
Nutritional Information
• Recipe Information
• Yield: 4 Servings
• Diet: Vegan, Gluten-Free
• Calories: 204
• Protein: 6 g
• Total Fat: 11 g
• Saturated Fat: 2 g
• Carbohydrates: 24 g
• Cholesterol: 0 mg
• Sodium: 100 mg
• Fiber: 5 g
• Sugar: 4 g
Pro Tips
• Brighten the finished dish with a squeeze of fresh lemon juice or a splash of balsamic vinegar just before serving.
• Stir in a can of drained cannellini beans during the last 10 minutes of simmering for a boost of protein and fiber.
• For an even more tender result, briefly massage the chopped kale leaves with a pinch of salt before adding them to the pot.
FAQ
Q: How can I make this braised kale a more complete vegetarian meal
A: To make this a hearty main, stir in a can of drained cannellini beans during the last 10 minutes of cooking for a fantastic protein boost. Serving it over creamy polenta, quinoa, or whole-grain pasta also creates a more substantial and satisfying vegetarian dish.
Q: Is this braised cavolo nero good for meal prep
A: Yes, this recipe is perfect for meal prep. The flavors actually meld and become even better overnight. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave for a quick and nutritious side.
Q: Can I use other types of kale for this recipe
A: While cavolo nero (Tuscan kale) is ideal for its silky texture, you can substitute it with curly kale or other sturdy greens like collard greens. You may need to adjust the simmering time slightly to ensure they become fully tender.
Q: What are some vegetarian-friendly ways to add more flavor
A: For extra flavor, finish the dish with a squeeze of fresh lemon juice or a splash of balsamic vinegar to add brightness. For a savory, cheesy note without dairy, try stirring in a tablespoon of nutritional yeast at the end of cooking.
