Black kale is an extra cool looking way to get your veggies, but regular kale works fine too. Onion, cilantro, and white wine help make an exquisite pile of greens that'll go well on just about any dinner plate.
2 tablespoons vegetable oil
1/2 white onion, finely chopped
1 clove garlic, crushed
2 bunches black kale
OR
1 bunch regular kale, stems removed
1 cup dry white wine (or vegetable or chicken stock)
1/2 bunch cilantro, chopped (stems and leaves)
1 pinch red pepper flakes
salt and pepper
Heat the oil in a deep skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, for 3-5 minutes or until softened.
Wash the kale and slice the leaves crosswise into 2-inch pieces. Add the kale to the skillet and cook, stirring occasionally, for 2 minutes.
Add the wine to the skillet and bring the liquid to a boil. Reduce the heat to a simmer, cover the skillet, and let simmer for 10 minutes for the kale to steam and soften. If you are using regular kale, cook for 15-20 minutes.
Remove the lid from the skillet and let the mixture simmer until any excess liquid has mostly cooked off.
Add the cilantro, crushed red pepper flakes, salt, and pepper to the kale. Mix well then serve the kale immediately.
Massage the kale leaves with a bit of olive oil before cooking to soften them and reduce bitterness.
Add a squeeze of lemon juice or a sprinkle of Parmesan cheese before serving for extra flavor.
If using regular kale, make sure to cook it a bit longer until tender.
Black kale, also known as Lacinato or Tuscan kale, has dark, textured leaves while regular kale has lighter green, curly leaves.
Cilantro stems add an extra layer of flavor to the dish and should not be discarded as they have a lot of flavor.
To remove the stems from kale, simply hold the end of the stem and strip the leaves off in a downward motion.
You can adjust the amount of crushed red pepper flakes used to control the level of spiciness in the dish.
This kale dish can be served as a side for any main course, or even as a topping for a grain bowl or salad.
While the dish is best served fresh, you can prepare the kale ahead of time and reheat gently before serving.
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