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.

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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.
Black Kale with Ricotta

Sauteed Black Kale with Ricotta, Crispy Garlic, and Chilies

Recipe from: http://www.rachaelrayshow.com/recipe/14247_Mario_Batalis_Black_Kale_with_Ricotta/

Serves: 2-4

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, in a small bowl, mix together the ricotta cheese, olive oil, and black pepper.
  5. Dish the cooked kale on a platter. Dollop with ricotta mixture throughout, and top with fried chilies and crispy garlic.

Sauteed Black Kale with Ricotta, Crispy Garlic, and Chilies
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