Sicilian-style kale with pine nuts, currants, capers and lemon

Savoury, salty, sweet and zesty, this Sicilian-style kale has it all! Use cavolo nero or substitute your favourite greens to make this delicious dish.

Italian food is always a win in our house. But there are many regional variations, and Italy is a big place! One of our favourite ways to prepare leafy greens is ‘Sicilan style’. 

Sicilian cuisine is influenced not only by Italian flavours but also by the cooking of Greece, Spain, France and the Arab world. In particular, the use of dried fruits, nuts and spices can give dishes an Arab or North African feel.

Combination of flavours

This Sicilian-style kale is wonderfully tasty. It combines cavolo nero (sometimes called Tuscan kale or black cabbage) with dried currants, pine nuts, zesty lemon and briny capers to make a really mouthwatering side dish.

It’s sweet, salty, tart and savoury all at once! Such a great combination of flavours.

Eat your greens…

We often get bags of miscellaneous green vegetables in our organic veg box and this Sicilian-style dish is a trusted way of using them. If you don’t have cavolo nero you can use all sorts of leafy greens such as curly kale, swiss chard, pointed cabbage, spinach, or even something like sprouting broccoli. We’ve given “the Sicilian treatment” to all kinds of vegetables over the years!

Simply shred whatever leaves you have, and add to the recipe in place of the Tuscan kale. Some greens, like spinach, will wilt down more so you might want to increase the amount you use.

What’s in Sicilian-style kale?

To make this tasty Sicilian-style side dish yourself, you will need:

• Cavolo nero – also called Tuscan kale. You can also use other leafy greens like curly kale, spinach, chard or even sprouting broccoli.
• Onion – which brings a rich, savoury flavour to the dish.
• Olive oil for sautéing. Adds a silky and luxurious touch.
• Fresh lemon zest for freshness and flavour.
• Pine nuts – adda wonderful flavour, plus texture and a host of nutrition!
• Capers – tangy, briny, bites of deliciousness!
• Currants – or use raisins or sultanas.

I have most of these in my cupboards or fridge all the time, so this is a delicious dish that can be whipped up at a moment’s notice!

Sicilian-style kale – make it a meal!

Although we usually eat this delicious Sicilian-style kale as a side dish, a few simple tweaks will turn it into a whole meal. For instance:

• Add a can of drained white beans and toss with pasta for a quick and simple supper
• Add drained canned tuna instead of, or as well as the beans, and serve with a slice of toasted sourdough for a delicious and healthy meal
• Spread soft goats cheese onto toast and flash under the grill, then top with this Sicilian-style kale

It’s so versatile and packed with flavour. However you serve it, it’s bound to  be delicious!

Sicilian-style kale – a family favourite

I’m not promising an authentic taste of Sicily, but this delicious recipe is certainly inspired by the flavours of the island. Try it yourself and see if you enjoy this Sicilian-style kale as much as we all do!

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📖 Recipe

Sicilian-style kale with pine nuts, currants, lemon & capers

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Savoury, salty, sweet & zesty, Sicilian-style kale has it all! Use your favourite greens to make this delicious family favourite side-dish.

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Total Time 20 minutes mins

Course Side Dish

Cuisine Italian

Servings 4

Calories 142 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 200 g cavolo nero (Tuscan kale)
• 1 medium/large onion
• 2 tablespoon olive oil
• 1 tablespoon currants (or use raisins or sultanas)
• 2 tablespoon pine nuts
• 1 teaspoon capers, drained
• ½ lemon, zest only
• salt, to taste

Instructions

 

• 200 g (7 oz) cavolo nero
  Remove the tough rib from each leaf of cavolo nero, then soak the leaves in salted water to remove any bugs. Rinse thoroughly, then shred the leaves into 1½-2 cm (approx. 1 inch) strips.
• 1 medium/large onion, 2 tablespoon olive oil
  Peel the onion and slice finely. Heat the olive oil in a skillet over a medium heat, and gently fry the onion, stirring occasionally, until soft and starting to brown – about 8-10 minutes.
• Add the shredded kale and mix with the onions. Cook for 1-2 minutes until the leaves are wilted.
• 1 tablespoon currants, 2 tablespoon pine nuts, 1 teaspoon capers, drained, ½ lemon, zest only
  Add the currants + 2 tablespoon water. Stir in the pine nuts, capers and lemon zest.
• salt, to taste
  Taste the kale and adjust the salt if necessary – the amount of salt you need will depend on how salty your capers were.
• Cook for another minute or two, then transfer to a bowl and serve.

Notes

You can substitute any leafy greens you prefer for the cavolo nero.

 

Nutrition

Nutrition Facts

Sicilian-style kale with pine nuts, currants, lemon & capers

Amount per Serving

Calories

142

% Daily Value*

Fat

 

11

g

17

%

Saturated Fat

 

1

g

6

%

Sodium

 

34

mg

1

%

Potassium

 

349

mg

10

%

Carbohydrates

 

10

g

3

%

Fiber

 

1

g

4

%

Sugar

 

4

g

4

%

Protein

 

3

g

6

%

Vitamin A

 

5000

IU

100

%

Vitamin C

 

62

mg

75

%

Calcium

 

86

mg

9

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword kale, lemon, onions, pine nuts, vegan

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More recipes using leafy greens

If you love kale, cavolo nero and other leafy greens, you’ll probably also enjoy this creamy smoked salmon and kale pasta, this delicious cavolo nero and hazelnut pesto, and this yummy spinach and mushroom stroganoff.