Stumped for dinner? Get our life-saving Dinner Daily newsletter. You (and your stomach) can thank us later!
A variety of Italian heirloom kale with long, spikey, ruffled dark grey-green leaves. Black kale has a peppery flavor, and is served in salads, soups, pasta sauces and stews.
To cook: Add to boiling water, cook until tender, then immerse in cold water. Drain, add butter and reheat.
Calculated for: 1
Please select a folder