You can use any variety of kale for this dish; I’m partial to the spicy flavor of black kale. Watch the Test Kitchen’s video to get a few quick tips for trimming kale.
Make Ahead Tips
This recipe can be made completely up to a day ahead: Just let it cool and then refrigerate; right before serving, reheat on the stove.
Freezing is the secret to tender kale. Stuff washed kale in a heavy-duty zip-top bag and freeze it for a few hours or up to a month. Cook it straight out of the freezer. Freezing breaks down its fibers in a way that no amount of cooking can.
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I made this recipe a week ago using premium quality smoked ham. Although it was very delicious, the dish did not look appetizing as the black kale looked like a dark, muddy green colour. I will make it again as a black kale pie using pastry. Delicious flavour and great tip about freezing the tough black kale to break down the fibres!
Here is a good tip for this recipe, just replace the ham by some jamon iberico de bellota, in case you do not know it this is probably the best ham in the world, it is extremely tasty and healthy (no cholesterol), it comes from a particular breed of swine only found in Spain and Portugal. While it is a bit pricey, the results on the recipe are just amazing. If you want to keep it low budget, buy some Serrano ham which is also great.I always buy my iberico ham online at Buyjamon.com as it is fresh and delivered to your door.BuyJamon.com the market place for iberico ham.
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