+

Cavolo Nero (Black Kale)

Cavolo Nero (Black Kale)

Ingredients (7)

  • 3 tablespoons olive oil
  • 1 medium yellow onion, medium dice
  • 4 medium garlic cloves, minced
  • 2 teaspoons kosher salt
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup freshly squeezed orange juice
  • 4 pounds black kale (about 6 to 7 bunches), tough stems removed and leaves cut into bite-size pieces
Try Amazon Fresh
Nutritional Information
  • Calories223
  • Fat9.61g
  • Saturated fat1.22g
  • Trans fat
  • Carbs29.91g
  • Fiber11.26g
  • Sugar8.5g
  • Protein13.34g
  • Cholesterol
  • Sodium752.39mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Four pounds of black kale (also known as Lacinato or dinosaur kale) may take up an entire shelf of your refrigerator when fresh, but wilted it becomes the perfect amount for a family gathering. Keeping the rest of the ingredients simple leaves cleaning the kale the only major task to tackle here. Serve next to a hearty dish such as our Pasta Fagioli soup for a filling, well-rounded Italian meal.

Got some extra kale? Try your hand at a baked kale chip recipe.

This recipe was featured as part of our Christmas Day Feast, Italian Style menu.

Tips for Christmas

Instructions

  1. 1Heat olive oil in large saucepan or Dutch oven over medium heat until shimmering. Add onion, garlic, salt, and red pepper flakes (if using) and cook until vegetables have softened, about 4 to 5 minutes.
  2. 2Increase heat to medium high, add orange juice, and bring to a simmer. Add a few handfuls of kale and, as it wilts, continue to add a handful at a time, stirring constantly, until all the kale is in the pan, about 10 minutes. Continue to cook, stirring occasionally, until all the kale is wilted, about 2 minutes more. Season with salt and freshly ground black pepper. Serve immediately.
Load Comments

Recommended from Chowhound

Bread Pudding Is the New Orleans Specialty You Shouldn't Overlook
Explainers

Bread Pudding Is the New Orleans Specialty You Shouldn't Overlook

by Caryn Ganeles | Food historian Susan Tucker included bread pudding as one of the definitive New Orleans foods in her...

11 Ways to Get Your Bananas Foster on for Mardi Gras
Recipe Round-Ups

11 Ways to Get Your Bananas Foster on for Mardi Gras

by Colleen Rush | It's Carnival season in New Orleans: a period of celebration, indulgence, and debauchery leading up...

10 Slow Cooker Pork Recipes to Rely On for Easy, Delicious Dinners
The Easiest Way

10 Slow Cooker Pork Recipes to Rely On for Easy, Delicious Dinners

by David Klein | Welcome to Slow Cooker Week! We're sharing all our favorite Crock Pot recipes, tips, tricks, and advice...