Black kale, also know as dinosaur kale, is a gorgeous member of the cabbage family. Like many dark green leafy vegetables, it’s rich in a variety of vitamins and minerals, including magnesium, calcium, vitamin C, beta-carotene, and folate. It also contains fibre, which gives a feeling of satiety. Beyond its impressive nutrition content, I love black kale for its mild flavour and tender texture. As a bonus, it can be grown locally in BC and it’s easily found in farmers’ markets in the Lower Mainland area during the summer and fall months.
The recipe is from Mario Batali, one of my favourite celebrity chefs. Its simplicity showcases the natural flavours of the ingredients, and it’s super easy to make for a quick weeknight supper.
I carefully fried thinly sliced garlic and hot chilies to a crisp. This process infuses their flavour into the oil (which permeates the rest of the dish), and provides a texture contrast with the soft kale and ricotta cheese.
Sauteed Black Kale with Ricotta, Crispy Garlic, and Chilies
Recipe from: http://www.rachaelrayshow.com/recipe/14247_Mario_Batalis_Black_Kale_with_Ricotta/
- 1 tbsp canola or other neutral flavoured oil (such as sunflower or grape seed)
- 1/2 red banana pepper, sliced thinly
- 3 large cloves of garlic, sliced thinly
- 1 bunch black kale, stems and cores removed, chopped roughly
- 1-2 tablespoons water
- Salt to taste
- 1/4 to 1/2 cup ricotta cheese
- 1 tablespoon extra virgin olive oil
- 1/4 tsp ground black pepper
- Add oil to a pan over medium heat, cook chilies until they release their flavour (1-2 minutes), use a slotted spoon to remove the chilies from the oil and reserve in a small bowl for garnish.
- Add sliced garlic to the pan and fry until a golden crisp, be careful not to burn the garlic. Reserve in the same bowl as the chili peppers.
- Add chopped kale to the pan. Saute for ~10 minutes, or until they’re starting to wilt. Add water to help the kale cook and to prevent burning. Season with salt to taste.
- Meanwhile, in a small bowl, mix together the ricotta cheese, olive oil, and black pepper.
- Dish the cooked kale on a platter. Dollop with ricotta mixture throughout, and top with fried chilies and crispy garlic.