To prepare the black kale gnudi, first clean the black kale: separate the leaves from the stems (1), then place the leaves in ...

To prepare the gratinated fusilloni with black kale and Pecorino, start by washing the black kale leaves well, removing the ...

In a hot wok or sauté pan, add 1 tablespoon of olive oil and the black kale and lotus root. Add ¾ cup water to steam and cook over high heat for about 2 minutes, stirring occasionally.

Simmer for 5 minutes, then add drained low sodium black beans. Simmer 5 minutes more. Step 5: Remove tough ribs and stems from kale leaves. Slice into thin strips and add to a bowl. Drizzle with 2 ...

Other varieties of kale include Red Russian kale, cavolo nero (or ‘black kale’), and thousand-head or hungry-gap kale. Curly kales deteriorate more quickly than green cabbages, and will keep ...