To prepare the black kale gnudi, first clean the black kale: separate the leaves from the stems (1), then place the leaves in a large pot (2) with a little water (3). Cover with the lid (4 ...

Sprinkle with pine nuts (22), a drizzle of oil (23) and bake at 356°F for about 20 minutes. This way, the fusilloni will become gratinated (24). Serve the gratinated fusilloni with black kale and ...

Other varieties of kale include Red Russian kale, cavolo nero (or ‘black kale’), and thousand-head or hungry-gap kale. Curly kales deteriorate more quickly than green cabbages, and will keep ...

Save this recipe for later Add recipes to your saved list and come back ... Separate 12-15 of the largest leaves from the bunch of kale, and drop them into the boiling water, a few at a time.