Lacinato Kale, also referred to as Dinosaur Kale, is a flat leafed kale with dark green blue leaves. This is my favorite kale to cook with. It has a slightly nutty flavor, and is less bitter than Curly Kale. I use Curly Kale to make kale chips, because the curls grab on to every bit of sauce you put on them. By now you would have to be hiding under a rock to not hear about all the health benefits in greens, and Kale has taken center stage in the past couple years.
Kale is full of benefits, such as it is high in fiber, is a good source of Calcium, Iron, Vitamin C, Vitamin A, and Vitamin K. It is fabulous for strengthening your immune system, bones and skin.
This recipe for kale is crunchy, garlicky and savory. It is important to eat greens with fat to help your body access the nutrients, plus it just plain tastes good. I have used Olive Oil in this recipe. There are endless ways to serve this dish. It makes a great side for fish and chicken. Add some protein, and you have a meal.
Lacinato Kale with Garlic and Almonds
1 bunch of Lacinato Kale, Stripped of Stems and Washed
2 Tablespoons of Olive Oil
2 Cloves of Garlic, Minced (I use a garlic press)
1 Tablespoons of Lemon Juice (It brightens the dish)
1/2 Teaspoon of Sea Salt
1/4 Cup Sliced Almonds
Slice the Kale into 1 inch strips by grabbing a bunch and using a sharp knife on a cutting board. Set aside.
Heat the Olive Oil in a large cooking pan over high heat. Add the Minced Garlic, and cook just briefly, just about 30 seconds. Add the sliced Kale and Sea Salt. Cook over high heat until the Kale is wilted, tossing frequently. Once wilted, add in 1 Tablespoon of fresh squeezed Lemon Juice. Toss just to coat.
Place the kale in a serving dish and sprinkle with the Sliced Almonds.
It’s Ready to Eat! It is so good!