Suzanne Goin's slow-cooked kale turns a hearty green into a crunchy chip. You cook it and cook it with chile, garlic, rosemary, and onions until it's nearly black. You'll want to put it on top of and in everything and anything.
Salmon and rice: Because the kale is so crunchy, almost like chips, it's a great topping. Take inspiration from this recipe and sprinkle the kale on top of salmon, with rice on the side.
Soup topper: Make a soup you might put chopped kale in, like lentil soup, and instead add crunch with the kale on top.
Linguine and kale: Bring a pot of water and cook the linguine to al dente. Reserve to pasta water to mix the kale and linguine together well. Sprinkle with additional olive oil and salt to taste. Top with grated Parmesan cheese.
Clams with cream and farro: In a large hot skillet, saute garlic in olive oil and add the cherrystone clams with clam juice to cook. Warm heavy cream in a large sauce pan to cook the little neck clams in. Combine cooked farro and your remaining cavolo nero in a bowl and top with the mix of clams.
Grilled brie sandwiches: Place your cavolo nero and melt gooey brie in between two thick slices of bread. Butter a griddle to toast the outside of the bread.
Sweet potato hash: In a large skillet brown butter and cook cubed sweet potatoes. Flavor with freshly brewed coffee and country ham. Stir in the cavolo nero at the end.
Fried rice: The kale is already basically fried, so stir it in when you add the rice.
Stuffing: When the days get cooler, add it to stuffing like in Bon Appétit.
What other ways do you like to prepare kale? Let us know in the comments below!
The Genius Desserts cookbook is here! With more than 100 of the most beloved and talked-about desserts of our time (and the hidden gems soon to join their ranks) this book will make you a local legend, and a smarter baker to boot.