Kales

fresh Italian sausage • Tuscan kale (cavolo nero) (about 300 grams) • onions • fontal cheese (about 100 grams) • milk (about 500 ml) • all-purpose flour (about 50 grams) • grated Parmesan cheese (about 50 grams) • dry white wine (about 60 ml) • dried or fresh lasagna noodles (about 200 grams) • butter (about 20 grams)

lasagna noodles (250 g) • large potatoes • onion • extra virgin olive oil • Tuscan kale (cavolo nero) • Salt, to taste • butter • Milk, • fresh ricotta cheese (250 g) • eggs • Italian sausages • grated Parmesan cheese (60 g) •

Carnaroli rice (about 320 grams) • black kale (about 200 grams) • vegetable broth (1 liter) • burrata cheese (about 400 grams) • shallot • dry white wine (about 60 ml) • grated cheese (about 50 grams) • Extra-virgin olive oil, salt, and pepper to taste

Tuscan kale (cavolo nero) • anchovy fillets in oil • walnuts • Pine nuts, as needed (optional) • dried chili pepper • Extra-virgin olive oil, • Salt,

celery • carrot • leek • small potato • Tuscan kale leaves (about 50 grams), stems removed • dried lentils (about 70 grams) • bay leaf • extra virgin olive oil • vegetable broth (about 600 ml) or water • tomato puree (about 50 ml) • Salt, to taste • Freshly ground black pepper, to taste •

frozen raw borlotti beans • carrot • celery stalk • an onion • (500 g) Tuscan kale (lacinato kale) • tomato purée

Tuscan kale (cavolo nero) • (14 oz/400 g each) cannellini beans • (14 oz/400 g) chickpeas • leek • Tomato paste • Extra virgin olive oil • Salt • Black pepper

broccoli • Tuscan kale (cavolo nero) • fresh lasagna noodles (500 grams) • Italian sausages or luganighe • Grated Parmesan cheese • whole milk (1 liter) • all-purpose flour (about 100 grams) • Nutmeg

(150 g, stems removed) Tuscan kale (lacinato kale) • Savoy cabbage • Potatoes • Italian sausage • small onion • salt • black pepper • fresh thyme • fresh sage leaves • fresh rosemary • garlic • extra virgin olive oil

Zolfini beans (100 g) • Tuscan kale (cavolo nero) • fegatelli wrapped in caul fat (250 g) • bay leaves • extra virgin olive oil • salt • turns freshly ground black pepper

ancient grain flour (375 grams) • water (200 ml) • dry yeast • salt • oil • For the filling • lacinato kale (250 grams) • small smoked scamorza cheeses • Salt and pepper to taste • onion • garlic cloves

refrigerated pie crust • Tuscan kale (about 300 grams) • potatoes (about 250 grams) • Asiago or smoked scamorza cheese (about 100 grams) • –1 oz diced cured pork (such as pancetta or bacon, optional) (about 20–30 grams) • egg • Breadcrumbs, • Salt, to taste • Black pepper, to taste • Extra virgin olive oil, to taste • small chili pepper • garlic clove

dried macaroni (made from durum wheat semolina) • Tuscan kale (cavolo nero) • small potato • shallot • garlic • Black pepper, to taste • Pecorino cheese, to taste • Extra-virgin olive oil, to taste

Tuscan kale (cavolo nero) (about 400 grams) • potatoes • onion • carrots • celery stalks • borlotti beans (about 250 grams) • tomato purée (about 250 grams) • bay leaf • chili pepper • Water, • Salt, to taste • Extra virgin olive oil, to taste

lacinato kale (also called dinosaur kale) • to taste mixed nuts • cherry tomatoes • garlic • extra virgin olive oil, to taste • red pepper flakes, to taste • salt, to taste

About 7 oz (200 g) broccoli • About 3.5 oz (100 g) kale • Grated Parmesan cheese, to taste • Extra virgin olive oil, to taste • garlic clove • Salt, to taste

cooked Tuscan kale (about 250 grams) • sheep's milk ricotta (about 150 grams) • grated Parmesan cheese (about 38 grams) • egg • all-purpose flour (about 25 grams) • Salt, to taste • all-purpose flour (about 50 grams), for dusting the gnudi • fresh basil leaves • colorful cherry or grape tomatoes • fresh green onion • olive oil • salt •

shrimp tails (I used frozen) • Carnaroli rice (about 350 grams) • Extra virgin olive oil • butter • fish stock (about 1/2 liter) • garlic cloves • Tuscan kale pesto (made with just the leaves, extra virgin olive oil, and water)

Tuscan kale (cavolo nero) (300 g) • garlic, diced • red pepper flakes • tomato purée (250 g) • cooked beans (400 g) • orzo pasta (risoni) (500 g) • Extra-virgin olive oil, • Salt, • Black pepper,

Angel hair pasta (I used 3 nests) • onion • carrot • celery stalk • garlic • Extra virgin olive oil, • Tuscan kale (lacinato kale) • medium potatoes • cooked beans (about 140 grams) • cooked chickpeas (about 140 grams) • cooked lentils (about 140 grams) • butter •

kale leaves (50 grams) • ricotta cheese (50 grams) • grated Pecorino Romano cheese (40 grams) • garlic • extra virgin olive oil • pine nuts (50 grams) • Nutmeg, to taste

kale leaves (about 120 grams) • pine nuts (15 grams) • almonds (15 grams) • garlic clove • Salt • Red pepper flakes, to taste

boiled kale (about 100 grams) • blanched almonds (about 80 grams) • sunflower seeds (about 10 grams) • sesame seeds (about 10 grams) • grated Parmesan cheese (about 40 grams) • grated Pecorino cheese (about 40 grams) • ice cubes • Sunflower oil,

lacinato kale (about 200 g) • potatoes (about 100 g) • borlotti beans (about 100 g) • small carrot • celery stalk • shallot • sage leaf • bay leaf • garlic clove • Olive oil, • Salt, • Black pepper, •

white onion • celery • carrot • lacinato kale (Tuscan kale) • potatoes • dried chickpeas (about 100 grams) • dried cannellini beans (about 100 grams) • farro (about 100 grams) • Extra virgin olive oil • Coarse salt

Tuscan kale (cavolo nero) • black-eyed peas (about 50 grams) • bacon (about 50 grams) • baguette • garlic • extra virgin olive oil • salt

Guanciale • Tuscan kale (cavolo nero) • pistachios • Parmesan cheese • garlic • Salt, to taste • Red pepper flakes

kale • red lentils • egg • grated Parmesan cheese • bay leaf • Breadcrumbs, salt, extra virgin olive oil, and pepper to taste • tomato pulp • red chili pepper • shallot • Extra virgin olive oil, salt, and pepper to taste • goat Greek yogurt • organic lime •

Carnaroli rice (about 250 grams) • black kale • anchovy fillets in oil • cream cheese • Taleggio cheese (about 50 grams) • butter • Red pepper flakes • Salt • Shallot • Extra virgin olive oil • leaves of radicchio • Parmesan cheese •

cannellini beans (about 300 grams) • Tuscan kale (about 200 grams) • gluten-free tagliatelle (about 150 grams) • tomato paste • Rosemary, sage, bay leaf to taste • extra virgin olive oil • Salt, red pepper flakes to taste