Kale in Italian Recipes

Prep Time: 15 minutes

Cook Time: 30 minutes

Additional Time: 10 minutes

Total Time: 55 minutes

Servings: 4

Ingredients:

• 1 bunch of kale, stems removed and leaves chopped
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup vegetable or chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Steps to Cook:

1. Prepare the Kale: a. Rinse the kale leaves and remove the tough stems. b. Chop the kale leaves into bite-sized pieces and set aside.

2. Sauté the Aromatics: a. In a large skillet or Dutch oven, heat the olive oil over medium heat. b. Add the minced garlic and diced onion. Sauté for 2-3 minutes, or until the onion is translucent.

3. Cook the Kale: a. Add the chopped kale to the skillet and stir to combine with the garlic and onion. b. Pour in the diced tomatoes with their juices and the vegetable or chicken broth. c. Stir in the dried oregano, dried basil, and red pepper flakes (if using). d. Season with salt and black pepper to taste. e. Bring the mixture to a simmer, then reduce the heat to medium-low. f. Cover the skillet and let the kale cook for 20-25 minutes, stirring occasionally, until the kale is tender.

4. Finish and Serve: a. Remove the lid and continue cooking for an additional 5 minutes to allow the liquid to reduce and the flavors to meld. b. Taste and adjust seasoning if necessary. c. Sprinkle the grated Parmesan cheese over the top, if desired. d. Serve the kale in Italian-style immediately, while it’s hot.

Cook’s Note:

• For a heartier meal, you can add cooked Italian sausage, diced chicken, or chickpeas to the dish.
• If you prefer a less acidic flavor, you can use crushed tomatoes instead of diced tomatoes.
• Adjust the amount of red pepper flakes to your desired level of spiciness.
• Leftover kale in Italian can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.

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