Top this dish with toasted breadcrumbs for some crunch.


Credit: Victor Protasio

Recipe Summary test

15 mins
25 mins

Rach likes to say she's been eating kale since before it was cool, and Italians can claim the same. Tuscan kale has been a mainstay in Italian cooking since it was first cultivated in the 18th century. It seems to have as many names (dinosaur, lacinato, cavolo nero, black kale) as it has uses. Its deep green spear-shaped leaves are sweeter and less bitter than other varieties of kale, so it can be braised, sautéed, grilled, roasted—even served raw. Perhaps the best-known Tuscan kale dish is ribollita, a stew made by simmering bread, beans, and veggies, including lots of the leafy greens. Sauté with pancetta for a quick side, or top on crostini with a healthy drizzle of EVOO for a simple app.

This recipe originally appeared in our Fall 2021 issue. Get the magazine here


Ingredient Checklist


Instructions Checklist
  • Bring a pot of salted water to a boil. In a large high-sided skillet over medium heat, add oil and onion; cook, stirring, until softened, 5 minutes. Add cauliflower and a large pinch of salt; cook for 1 minute. Stir in tomato paste and garlic; cook for 2 minutes. Reduce heat to low. Add pasta to the boiling water; cook until al dente, about 6 minutes. Using tongs, transfer pasta to pan with cauliflower, adding kale and 2 1/2 cups of pasta cooking water. Toss until kale is wilted, about 2 minutes. Season. Serve with chili flakes and cheese.