mezzomediKale
Robust and earthy leaf with marked bitterness, milder when massaged or cooked.
Kale is a cruciferous vegetable with curly leaves, a slightly bitter and fleshy flavor. It offers a robust mouthfeel with a compact texture. In Mediterranean cuisine, it is mainly used in cooked or braised versions to soften its character, accompanying autumn-winter dishes.
Best pairings
Olive oil Classic88%A Mediterranean staple; generous oil softens kale's bitterness and enriches its flavor.
Thyme Classic85%Provençal herb; earthy notes that anchor kale in the Mediterranean.
Garlic Classic84%Kale sautéed with garlic, bitterness tamed in the pan.
Extra virgin olive oil Classic84%Kale massaged with olive oil, a robust salad base.
Oregano Classic84%A dry Mediterranean herb; herbaceous pepper that enhances robustness.
Red onion Classic83%Sweet red onion; caramelized sugars soften its natural bitterness.
Lemon Classic82%Lemon tenderizes and brightens raw kale.
Tomato Classic82%Umami tomato; acidity and umami create a flavorful balance when braised.
Chili pepper Classic80%Cavolo nero, garlic, and chili, Tuscan style.
White bean Classic79%Black cabbage and white beans in Tuscan ribollita.
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FAQ
What goes with kale?
Kale pairs especially well with olive oil, thyme, garlic, extra virgin olive oil and oregano. A Mediterranean staple; generous oil softens kale's bitterness and enriches its flavor.
When is kale in season?
Best season: winter.
What can I substitute for kale?
If you don't have it, try: cabbage, swiss chard, spinach, escarole.