If you can’t find it, use regular kale instead. I find my dinosaur kale at New York City’s Union Square Greenmarket. Slice the reserved stems crosswise and cook them in garlic-seasoned oil as a side dish, or stir them into a vegetable soup.
- 1/2 pound “dinosaur” black or green kale
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves, peeled and crushed
- 1/4 cup thinly sliced onions
- Pinch of peperoncino (crushed red pepper)
- Water, if needed
- Bruschette (see here)
Separate the kale into leaves and remove the thick stem from the center of each leaf. Shred the leaves 1/4 inch wide. Wash the leaves thoroughly and drain them well, preferably in a salad spinner. In a medium skillet heat the olive oil over medium heat. Add the garlic and cook until golden brown, about 2 minutes. Add the onion and cook until wilted, about 2 minutes. Add the kale, season lightly with salt and add the peperoncino. Reduce the heat to low and cooking the kale, stirring often, until the kale is very tender, about 30 minutes. If the kale begins to stick, add a tablespoon of water and continue cooking. Meanwhile, prepare the bruschette. Adjust the sesaoning and divide the kale evenly among the bruschette and serve immediately.