BASIC PREPARATION
From the larger leaves, remove the wide part of the central coast; leave the small leaves whole, 'peel' the stem (if any) removing the outer part, thus keeping only the most tender center. Wash and drain from water. Boil some water and toss the kale in it; cook for 10 minutes. Drain and fry in a pan with oil, garlic, salt and other ingredients as desired for another 15 minutes.
FULL MENU WITH 1 KILO OF BLACK CABBAGE
FULL MENU WITH 1 KILO OF BLACK CABBAGE
KALE PRETZELS
INGREDIENTS: 100 grams of black cabbage already cooked as indicated in the basic preparation, knead with your hands: 150 g soft wheat flour and 50 g butter in small pieces, 50 g blended almonds, 50 grated parmesan cheese, n. 1 whole egg, a pinch of salt, 2 or 3 tablespoons of warm water;
PROCEDURE: With a rolling pin, make a sheet that is not too thin (cm. 40 X cm. 25 approximately), distribute the black cabbage already cooked and re-fried in a pan, roll the pastry and 'slice' it gently with a knife. It will turn out about 30 swivels. Turn on the oven and bring it to 180 degrees. Grease a baking sheet, place the swivels in it. Cooking time 15 minutes.
CREAM SOUP WITH BLACK CABBAGE
INGREDIENTS: 300 g potatoes, 200 g cleaned pumpkin, 200 g raw kale, 2 celery sticks, 2 carrots, 1 medium onion (chilli pepper if you like), a few slices of bread, a clove of garlic, 4 tablespoons of olive oil
PROCEDURE: Chop celery, carrot and onion, peel the potatoes and slice them, cut the kale leaves into strips and the pumpkin into cubes. In a soup pot, put the oil and all the vegetables, stew on low heat for 10/15 minutes. Add a liter of hot water, a little salt (and the chilli pepper). Cook for 20 minutes. Pass everything through a blender (or a vegetable grinder) to obtain the cream soup. Serve hot with toasted croutons rubbed with a little garlic.
FETTUCCINE WITH KALE PESTO
INGREDIENTS: gr. 300 fettuccine (or other pasta of your choice), 200 grams of black cabbage already cooked as indicated in the basic preparation, 20 pine nuts, a clove of garlic, 50 grams of grated parmesan cheese, ½ cup of extra virgin olive oil.
PROCEDURE: Cook the pasta al dente as indicated on the package: in the meantime, put all the ingredients in the blender to obtain the pesto. Season the fettuccine and, with a little cooking water, finish cooking for 1 minute.
KALE PIE
INGREDIENTS: gr. 200 black cabbage already cooked as indicated in the basic preparation, n. 4 medium potatoes already boiled, n. 2 whole eggs, a little garlic, 50 g butter, salt, pepper or chilli pepper.
PROCEDURE: Pass the potatoes through a potato masher, add the cooked kale, scrambled eggs, butter in small pieces, salt and pepper. Grease a tray that will go in the oven (preheated to 180 degrees) for 25 minutes. Cut into slices and serve hot.
POLENTA WITH BLACK CABBAGE
INGREDIENTS: gr. 200 stone-ground yellow corn flour, a pinch of salt, a liter of water, 300 grams of black cabbage already cooked as indicated in the basic preparation.
PROCEDURE: Bring the water to a boil, add the salt and, moving the pot away from the heat, pour in the flour until it rains, stirring with a whisk so as not to form lumps. Put the pot back on the stove, the heat set to low, with the lid on. Stir once or twice while cooking, always with a whisk. Cooking time 40 minutes. Serve hot with the kale sautéed in the pan, as directed.