This is Gus.
Kale is not an Italian vegetable, I could not even find the name of it in my very large Italian dictionary.
I can remember telling Carmel, Gus’ wife, about having to cook the kale the day that I buy it because I cannot fit the plant in my fridge. She told me about a Northern European customer who told her that in her country this winter plant is usually covered by snow and that she keeps her kale in the freezer (cut it up into separate branches). Apparently this softens the plant making it easier to cook. Fascinating!!
I clean and braise kale the same way as I cook cavolo nero – it is similar in taste and has almost the same texture but I usually cook it for longer. I also cook it the same way as I sometimes cook brussel sprouts.
In the photo below coloured kale is in the vase and black kale( also called cavolo nero and Tuscan cabbage) is in the vase.
THOSE OTHER BRASSICAS (Cavoli, Verze e Cavolini di Bruxelles)
COOKED KALE IN A SALAD
Any left over cooked kale makes a wonderful addition to a quinoa or a lentil salad ( for example to the grain or pulse I may add: chopped tomatoes, spring onion, pepitas, sliced celery, roasted pumpkin, braised carrots or braised cooked zucchini (if I have some leftovers in the fridge). The dressing could be a simple Italian: extra virgin olive oil, salt and pepper and lemon juice. Or it may be a Moroccan type dressing: pomegranate molasses, extra virgin olive oil, salt and pepper, cumin and lemon juice.
As you can see from the photo, one plant can be very large in size. There are bronze ans silver coloured kale plants as well (see photo below) but the green type is the first kale to became available. The green plant laying horizontally is a cavolo nero.