Tuscan Kale Recipe

The Tuscan kale (also known as black cabbage, cavolo nero and black kale) generated a lot of interest at Saturday’s gathering. For those of you who were keen to try Scott and Charlotte’s favourite kale and potato dish ­- here it is. This recipe is from Faith Willinger’s book Red, White and Greens – The Italian Way with Vegetables (1999).

Massimo’s Penne with Tuscan Kale and Potatoes

Serves 4-6

1/4 -1/2 pound of Tuscan kale, or curly kale
5-6 quarts water
2-3 Tbsp coarse sea salt
1 large yellow-fleshed potato, peeled and cut into ¾ inch cubes
14-16 ounces penne
1-2 garlic cloves, chopped
3-4 Tbsp extra virgin olive oil
Freshly grated pepper

1. Carefully clean the kale, removing tough central ribs and washing carefully to remove all dirt. Cut the kale into thin strips.
   


2. Bring 5-6 quarts of water to a rolling boil. Add the kale and 2-3 tablespoons of salt and cook at a rolling boil for 5 minutes.
   


3. Add the potato to the pot and cook for 5 minutes. Add the pasta and cook until it offers considerable resistance to the tooth, around three quarters of the cooking time.
   


4. While the pasta is cooking put the garlic in a large non-stick skillet and drizzle with 1 tablespoon of extra virgin olive oil. Place the skillet over moderate heat and when garlic beings to sizzle remove from heat.
   


5. Drain pasta and vegetables. Reserving 2 cups of the cooking water.
   


6. Put the drained pasta and vegetables in the skillet with the garlic and add 1 cup pasta cooking water. Cook over highest heat until the pasta is cooked, surrounded by a creamy sauce. Add more cooking water if sauce dries out.
   


7. Serve pasta in bowls, topped with a drizzle of the remaining extra virgin olive oil and freshly grated pepper.
   

Posted by Charlotte McHaffie