Lucinato Kale Recipe

Prep Time

10 minutes

15 minutes

5 minutes

30 minutes

1 bunch lucinato kale, stems removed and leaves chopped into 1-inch pieces (about 6 cups)
2 tablespoons olive oil
3 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
1/4 cup low-sodium vegetable or chicken broth
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper to taste
2 tablespoons grated Parmesan cheese (optional)

Wash the kale thoroughly and pat it dry with paper towels or a clean kitchen towel. Remove the tough stems and chop the leaves into 1-inch pieces.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and cook, stirring constantly, for about 1 minute, or until the garlic is fragrant and lightly golden.
Add the chopped kale to the pan and toss to coat with the garlic-infused oil. Cook, stirring occasionally, for 2-3 minutes, or until the kale starts to wilt.
Pour in the vegetable or chicken broth and continue cooking, stirring occasionally, for 8-10 minutes, or until the kale is tender but still slightly crunchy.
Remove the pan from the heat and stir in the lemon juice. Season with salt and freshly ground black pepper to taste.
Transfer the sautéed kale to a serving dish and, if desired, sprinkle with the grated Parmesan cheese.

For a heartier meal, you can add cooked chickpeas, diced roasted sweet potatoes, or crumbled feta cheese to the sautéed kale.
If you prefer a more tender texture, you can cover the pan with a lid and cook the kale for an additional 2-3 minutes after adding the broth.
Leftover sautéed kale can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.
Lucinato kale, also known as Tuscan kale or dinosaur kale, has a slightly sweeter and more delicate flavor compared to curly kale. It’s a great source of vitamins A, C, and K, as well as fiber and antioxidants.

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