This post was contributed by a community member. The views expressed here are the author's own.

Arts & Entertainment

Savoring a Gem of a Winter Green

Tuscan kale is in abundance at the farmers' market right now.

Every other week, I will visit the Scotts Valley Farmers' Market and give you the low-down on what's looking good and what to do with it. This week …

Tuscan kale

This hearty green has become a staple in our house over the years. It is versatile, delicious and available all year, although it is at its best during the winter months. It is also the alias king at the market, as you will find it possesses a number of names—lacinato kale, dinosaur kale and cavalo nero, or black kale. It is a highly nutritious vegetable, rich in powerful antioxidants.

It is a beautiful and distinct veggie, with riotous crenelation throughout its dark blue-green leaves. The leaves are about a foot long, with a stout rib running through the middle, tapering as it reaches the end. When selecting your produce, use its striking coloration as your best guide. The leaves should be a uniform color, deepening from forest green to almost black, with no obvious blemishes, and the rib should be quite firm, with no limpness. We prefer to use kale right away, but it will keep in your veggie drawer for about a week. 

Find out what's happening in Scotts Valleywith free, real-time updates from Patch.

Tuscan kale has an earthy, sweet flavor, with no bitterness, and a pleasant, nutty aftertaste. It is a fairly mild green, not too fibrous, and, as a result, needs no pre-boiling or blanching as other kales might. Most people remove the tough center rib from the leaves, but depending on how we are preparing them, we will often leave them in. It is a matter of personal taste; try them a few ways with or without the rib, and see how you feel. 

Long considered a dish of the poor in Italy, it has seen new life as the “it” green of late. We have seen it in just about every restaurant we have visited recently and have tried it prepared a number of ways, whether dining out or at home. Many years ago, at Tra Vigne, Michael Chiarello prepared a traditional Tuscan bean stew, Ribollita, with a healthy dose of black kale. He has continued his use of kale at his new digs, Bottega, where he fries them crispy, serving them whole as a delicious, crunchy, nutty surprise.

Find out what's happening in Scotts Valleywith free, real-time updates from Patch.

At home, we sauté it with garlic and olive oil, braise it with chicken stock, or throw it into soups or stews. Our favorite way to enjoy it is also one of the easiest.

Roasted Kale Chips

1 bunch Tuscan kale

Tablespoon olive oil

Sea salt, or a good quality kosher salt

Chile flakes, if you like a little heat

Preheat your oven to 350 degrees

Trim the kale if you wish, or leave the ribs on. As stated before, we like the ribs, and in this recipe they will lend a dynamic element to the presentation of the finished product.

Wash the leaves, and dry them thoroughly. We spin them dry and them blot any excess moisture with paper towels. If you prep them ahead of time, you can let them air dry. This step is crucial, as any water on the leaves will prevent the leaves from crisping up nicely.

Toss the leaves with the olive oil, the chile flakes (if using) and the salt, to taste.

Place them on a sheet pan in a single layer

Roast for about 5 to 7 minutes, turn them over, and roast for another 7 to 10 minutes.

Cooking times will vary; look for the leaves to get super crispy, very fragile and delicate. They will also shrink quite a bit and take on a rich, glossy sheen.

Serve as a side dish or stand them up in a pint glass and serve as an appetizer. They make quite an edible centerpiece.

We’ve removed the ability to reply as we work to make improvements. Learn more here

The views expressed in this post are the author's own. Want to post on Patch?

More from Scotts Valley