Today, a friend gave me a bunch of Tuscan kale and some snake beans from her garden. I love to combine leafy greens with sautéed garlic and decided to use both kale and beans for our dinner tonight.


I had never before seen these beans. they are thinner than regular green beans and very long. We loved their soft texture and I will cook them more often.

images (12)

The kale had an amazing greenish grayish color. Tuscan kale, also know as Dinosaur kale, is more tender than curly and red kale, making it a good candidate for raw and shortly cooked dishes. Its flatter leaf structure makes it slightly easier to remove the tough, inedible center ribs in a flash.  Tuscan kale is also a productive plant for the small garden. Depending on the climate you garden in, a healthy specimen of Tuscan kale can reach two to three feet tall, sometimes even taller.

images (13)

Kale and Snake Peas with Garlic and Lemon
Prep time:
Cook time:
Total time:
Serves: 4
  • 4 lb.Tuscan kale, stemmed, leaves cut into 1″ (2cm) strips
  • 3 tbsp EVOO
  • two large handful of snake beans (or sub with regular green beans), trimmed
  • 10 garlic cloves, thinly sliced
  • 2 tbsp fresh lemon juice
  • Salt and black pepper
  1. In a large pot, bring salted water to a boil. Add beans and kale and boil for 4-5 minutes or until beans are tender but still firm in the center.
  2. Meanwhile, in a large skillet, heat olive oil over low heat. Add garlic and sauté, stirring occasionally, until light brown.
  3. Drain kale and beans. transfer them to the skillet, raise the heat to medium high and cook for about three minutes.
  4. Season with salt and pepper and drizzle with lemon juice.
  5. Serve with toasted fresh bread, rubbed with half of a garlic clove.


Leave a comment