Monday, September 14, 2009
HOT AND TRENDY VEGGIES
Dinosaur Kale is the new “it” veggie this fall says Matt Lauer of the Today Show. I didn’t know we had “it” veggies-but I am all for it. Matt further states that you can tell how good it is for you just by looking at it. He’s right. Dinosaur Kale, Cavalo Nero or Black Kale looks rich and heavy-though dark green and not black. The leaves have huge scale like indentations (thus the nickname Dinosaur Kale) that promise enormous amounts of fiber and vitamins. It’s just got to be good for you!
I love the stuff. It is the kale for kale and non-kale lovers alike. It is mild tasting without the bitterness of some of its other cabbage cousins. It also, despite its scaly appearance, has a soft pleasant texture that cooks up quickly and pairs well with other vegetables. In my new cookbook JEWISH SLOW COOKER RECIPES (John Wiley and Sons) I wrote a great recipe using this veggie, which is the new “black” this season. It is Ribollita. This simple and easy Tuscan bread soup shows off the kale to its best. I urge you to try it soon.
I also wrote a recipe that will help you take advantage of the seasons trendiest green. After all-the Tuscans have been eating it forever-we should too.
SAUTEED CAVALO NERO
3 shallots, sliced thinly
3 cloves garlic, sliced very thinly
pinch of crushed red pepper flakes (optional)
6 tightly packed cups Cavalo Nero, cut into ½ inch wide strips
½ cup white wine
½ cup golden raisins
salt and pepper
Extra virgin olive oil for garnish
1. Place a large saucepan over medium heat. Lightly coat the bottom of the pan with olive oil. Add the shallots, garlic and red pepper flakes and sweat them until they are very soft and fragrant but not browned (about 10 minutes).
2. Add the Cavalo Nero. Increase the heat to medium high. Add the white wine and raisins. Place a laid on the pan and allow to cook, stirring occasionally, until the kale is very soft and limp about 10 minutes. Remove the lid and continue cooking until the liquid has evaporated.
3. Place the kale on a serving platter or bowl and lightly drizzle with extra virgin olive oil. Serve the kale with fish, chicken, veal or other “it” veggies!