tuscan kale การใช้

• 12 small to medium leaves Tuscan kale ( 4 ounces)
• 1 / 2 pound Tuscan kale ( lacinato kale ), central rib removed
• Sauteed Tuscan Kale With Garlicky White Beans
• 1 bunch Tuscan kale ( about 10 leaves ), ribs removed and leaves slivered very thinly
• Wolfert recommends serving braised Tuscan kale with garlicky white beans, a drizzle of fruity olive oil and a grind of black pepper.
• Unlike other vegetables that wither after the first freeze, Tuscan kale actually improves in texture and flavor after it is " kissed " by frost.
• Radicchio, escarole, broccoli rabe, Tuscan kale, frisee _ stars of the local winter harvest _ have a bite that challenges America's sweet tooth.
• You can add other vegetables to this soup, such as chopped cabbage, Tuscan kale ( lacinato kale ), green beans or diced zucchini, or you can add a can of drained and rinsed chickpeas.
• There are many variations but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, silverbeet, " cavolo nero " ( Tuscan kale ), onion and olive oil.
• Other bitter greens appear on his menu in other guises : Escarole salad with persimmons and hazelnuts; Tuscan kale ( also known as lacinato kale ) braised with anchovy and garlic and spooned onto crostini; a tuft of frisee on top of fried sand dabs.
• Bruce's regular menu features sauteed foie gras over cranberry-mint compote and autumn braising greens; wild mushroom-crusted baked halibut with a ragout of root vegetables; and mustard-rubbed grilled filet mignon with truffled Aroostook fingerling potatoes and black Tuscan kale.
• The American food and travel writer, who has lived in Italy the last 23 years ( the 17 most recent in Florence ), was ecstatic about the terrific assortment she found, including some Tuscan kale, which she'd never seen in markets here before.
• This plant _ called cavolo nero ( " black cabbage " ) in Italian and lacinata or Tuscan kale in English _ signals the beginning of winter in Tuscany, where cooks can't wait to stew it, saute it, pile it over bruschetta and use it to prepare their famous winter soup, ribollita.
• The lineup : an appetizer table of smoked fish, cheese, cumin-dried tomatoes, and a celery Nicoise salad, and a dinner of cold cucumber and avocado soup, rosemary-grilled chicken, corn flans, Tuscan kale with garlic and white beans, potato and green bean salad with blue cheese, and Asian beet salad.
• If you go to a New York City Greenmarket or a specialty food store today, you will find not only the greens beloved by Southerners, like collards and mustard, but also those that have always been sold in Asian markets, like mizuna and tat soi, as well as the latest Italian green to reach our shores, Tuscan kale ( which is also known as cavolo nero or black kale, and is actually a deep, deep green ).