This recipe for Tuscan kale results in soft, sautéed kale infused with garlic! Also known as Lacinato or dinosaur kale, it serves as a quick and simple side dish.

Once you begin cooking with Tuscan kale, you won’t want to switch back! This Italian type of kale boasts a sweeter, milder taste and is simpler to prepare. As it’s now quite accessible in supermarkets, I always suggest starting with this variety.

Here’s a way to make it taste utterly delicious: sauté it with olive oil and crushed garlic cloves for just a few minutes in a heated pan. Indeed, Alex and I have been purchasing large bundles of Tuscan kale weekly just to make this. Here’s how to prepare Tuscan kale: along with a few additional recipes to enjoy it!

What Is Tuscan Kale?

Tuscan kale is an Italian type featuring a dark green hue and a mild flavor. You might also see it referred to as Lacinato kale, dinosaur kale, black kale, or cavolo nero (which translates to black cabbage in Italian). Why is it called dinosaur kale? Its “scaly” leaves bear a resemblance to dinosaur skin! The leaves are very dark green and flat, in contrast to curly kale which has frilly, vibrant green leaves.

The taste of Tuscan kale is gentler and sweeter than that of curly kale, which can have a bitter and spicy flavor profile. Tuscan kale is simpler to incorporate into recipes as it’s less bitter, and its stems are softer than those of the curly type.

How to Cook Tuscan Kale

One reason I keep making this Tuscan kale frequently is due to its simplicity. Tuscan kale takes a mere 3 minutes to cook! There are a few tips for this recipe that elevate the flavor. Here’s how to sauté kale in under 10 minutes:

1. Chop: Remove the stems and cut the kale into bite-size pieces.
2. Sauté for 3 minutes: Heat olive oil over medium-high heat in a large skillet. Add crushed garlic cloves at the same time as the kale, which imparts a lovely subtle flavor. Sauté the kale and garlic for about 3 minutes, stirring often, until the leaves are wilted and bright green.
3. Season: Take it off the heat and add salt and pepper. That’s all! Perfectly sautéed Tuscan kale that pairs wonderfully with any meal.

5 Star Reader Review

⭐⭐⭐⭐⭐ “This was so good and so easy! I’ll definitely make this my go-to recipe”

Mix-ins and Variations

This sautéed Tuscan kale is delightful on its own: but here are a few ideas to enhance it!

– Toasted pine nuts: Pine nuts are often used in Italian dishes as a topping. Although they’re somewhat pricey, they provide a nutty flavor that’s hard to replicate! Toasted pine nuts add a touch of elegance.
– Shredded Parmesan or Pecorino cheese: Just a bit of aged cheese adds a special touch! Pecorino Romano cheese is our favorite: and a small amount goes far. It delivers a strong savory, salty flavor.

You can enjoy this Tuscan kale as a side dish, or include it in a main course! Add it to a grain bowl with grains like quinoa or farro, a protein such as chickpeas, and a lemon tahini sauce.

More Tuscan Kale Recipes

Here are several more ways I love to enjoy this kale variety:

1. Sautéed Tuscan Kale: The taste of this kale is so delightful, you’ll want to prepare it every day. It takes just 10 minutes to transform Tuscan kale into a side dish you’ll crave.
2. Tuscan Kale Salad: This Tuscan kale salad has the ability to change the minds of those who dislike kale. It is enveloped in a lemony, garlicky Parmesan dressing that’s absolutely scrumptious.
3. Kale Quinoa Salad: This kale quinoa salad is ideal for a healthy lunch or side dish! It’s simple to create and keeps well in the fridge for several days. Combined with chickpeas, bell peppers, and quinoa, they’re dressed in a tangy sauce.
4. Kale Pesto: Did you know Tuscan kale can be used to make pesto? Blend that leafy green with Parmesan cheese, garlic, nuts, and olive oil to create a savory, vibrant green puree that packs a spicy punch.
5. Ribollita (Tuscan Vegetable Stew): Ribollita is an Italian vegetable stew traditionally thickened with bread as a method to utilize stale crusts. It simmers gently so that the flavors meld together beautifully.
6. Grilled Tuscan Kale: This grilled kale emerges crispy and charred, with a smoky flavor. It’s ideal for placing on a grill rack while cooking a main dish or other vegetables. It

**7-Day Nutritious Meal Schedule for March 2-8**

Upholding a well-balanced diet is crucial for overall wellness and vitality. As we shift from winter to spring, it’s an ideal time to revamp our meal strategies using seasonal produce that is both wholesome and tasty. Below is a 7-day nutritious meal schedule for March 2-8, crafted to deliver a mix of nutrients and tastes.

**Day 1: Monday**

– **Breakfast:** Overnight oats prepared with almond milk, chia seeds, sliced bananas, and a hint of cinnamon.
– **Lunch:** Grilled chicken salad featuring mixed greens, cherry tomatoes, cucumber, avocado, and a lemon-tahini dressing.
– **Dinner:** Baked salmon accompanied by quinoa and steamed asparagus.

**Day 2: Tuesday**

– **Breakfast:** Greek yogurt paired with mixed berries and a handful of granola.
– **Lunch:** Lentil soup with carrots, celery, and spinach, served alongside whole-grain bread.
– **Dinner:** Stir-fried tofu with broccoli, bell peppers, and brown rice.

**Day 3: Wednesday**

– **Breakfast:** Smoothie made with spinach, pineapple, banana, and coconut water.
– **Lunch:** Turkey and hummus wrap filled with lettuce, tomatoes, and cucumbers in a whole-wheat tortilla.
– **Dinner:** Quinoa-stuffed bell peppers containing black beans, corn, and diced tomatoes.

**Day 4: Thursday**

– **Breakfast:** Whole-grain toast topped with avocado, poached egg, and a dash of chili flakes.
– **Lunch:** Chickpea salad composed of cherry tomatoes, red onion, parsley, and a lemon-olive oil dressing.
– **Dinner:** Grilled shrimp tacos served with cabbage slaw and a side of black bean salad.

**Day 5: Friday**

– **Breakfast:** Oatmeal enhanced with sliced almonds, dried cranberries, and a drizzle of honey.
– **Lunch:** Spinach and feta cheese omelet served with a side of mixed fruit.
– **Dinner:** Baked chicken breast alongside roasted sweet potatoes and green beans.

**Day 6: Saturday**

– **Breakfast:** Whole-grain pancakes garnished with fresh strawberries and a dollop of Greek yogurt.
– **Lunch:** Quinoa and roasted vegetable bowl finished with a balsamic glaze.
– **Dinner:** Zucchini noodles topped with marinara sauce and turkey meatballs.

**Day 7: Sunday**

– **Breakfast:** Chia seed pudding enhanced with mango slices and coconut flakes.
– **Lunch:** Caprese salad featuring fresh mozzarella, tomatoes, basil, and balsamic reduction.
– **Dinner:** Grilled vegetable skewers served with a side of couscous and lemon-herb chicken.

This meal schedule features a variety of proteins, whole grains, and fresh produce to guarantee a comprehensive diet. Adjust portion sizes and ingredients according to individual dietary preferences and requirements. Savor the seasonal flavors while nourishing your body!

This tasty black bean tacos recipe requires only 15 minutes, providing a quick and effortless dinner option that everyone will enjoy! Tailor your toppings for plenty of variations. Suitable for gluten-free, vegan, dairy-free, and vegetarian diets.

Searching for those rare recipes that are nutritious, simple, and delectable? Our latest favorite is these straightforward black bean tacos! We designed this recipe to be entirely adaptable based on your dietary needs and the time you have. It highlights our 5-minute black beans, a swift taco filling idea that’s packed with flavor in just a few moments.

Finish it off with all the premier taco toppings: corn, avocado, pickled onions, and a dash of feta cheese. If time permits, we adore it with vibrant cilantro lime sauce or avocado sauce!

5 Star Reader Reviews

⭐⭐⭐⭐⭐ “This was incredibly easy and simply delicious! The ideal summer evening meal. I used the box of black beans from 365 Whole Foods brand, and they were very soft.” -Lauren

⭐⭐⭐⭐⭐ “These are fantastic! We made it with the cilantro lime sauce, and they created excellent tacos! We also tried the feta cheese and were amazed at how good the feta was on tacos!” -Annie

Tips for Black Bean Tacos

These black bean tacos are straightforward to prepare and accommodate any toppings you desire! The secret lies in the easy black bean filling. Here are several tips for crafting these speedy black bean tacos:

– Mince the garlic, then sauté for 30 seconds in butter and olive oil. The blend of these two cooking fats provides the best flavor, though you can use all olive oil if preferred!
– Incorporate drained but un-rinsed black beans and cook for 3 to 4 minutes. Here’s the trick: a small amount of the canned liquid will remain on the beans, creating a thick sauce for the tacos.
– Note: different brands of black beans vary. Some canned black beans tend to be more tender than others. We recommend using a brand that’s very soft rather than a firmer variety. You may need to experiment to find your favorite!

Customizing The Toppings

Once you have the black bean filling ready, it’s time to add toppings! We’ve compiled our favorite toppings in the recipe below. You can tailor them to your tastes and dietary needs, but keep the following in mind:

– Crunchy vegetables are essential. Since black beans have a soft texture, you need a crunchy contrast. We used chopped romaine and corn.
– You’ll need a flavorful sauce. A good sauce is crucial for a scrumptious taco! Utilizing a mix of store-bought taco sauce or salsa with sour cream is the quickest choice. If you have a few extra minutes, whip up Cilantro Lime Sauce or Avocado Sauce.
– Cheese is optional but recommended. We enjoy adding a sprinkle of feta crumbles or queso fresco; shredded cheese is also a great option.
– Add additional vegetables. I love it with avocado and the zesty flavor of pickled red onions, prepped in advance. A few sliced jalapeño peppers are also lovely.
– Incorporate sweet potatoes. If you plan ahead, add roasted sweet potatoes for an even tastier taco! Check out my Sweet Potato Black Bean Tacos.

A Few Taco Sauces

There are many other sauce options available for these tacos! Here are some additional excellent choices sorted by timing and dietary preferences:

More simple taco recipes? Try our Refried Bean Tacos, Mushroom Tacos, Vegan Street Tacos, or Egg Tacos! Or explore Tex Mex with Taco Salad, Vegan Taco Salad, or Taco Soup.

Tip: Warm The Tortillas

A key tip for black bean tacos: warm your tortillas! There’s nothing worse than a taco with a tough, cold tortilla. Here’s how to warm tortillas like an expert:

– Hold them over the flame of a gas burner (preferred!). The best method? Place each tortilla directly on a gas burner for a few seconds on each side. It lightly chars the edges and warms the tortillas. Then transfer them to a tortilla warmer!
– Alternatively, warm them in the oven. If you lack a gas burner, you can warm them in the oven. Read How to Warm Tortillas.

Dietary Notes

This black bean tacos recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free. It’s simple to modify these black bean tacos for different diets! Here’s what to consider:

– For gluten-free, opt for corn tortillas. There are also numerous gluten-free tortilla options available today, such as cassava, sweet potato, and more. Check your local supermarket!
– For vegan, use vegan toppings. Use all olive oil for the black beans and leave out the cheese topping. Opt for a vegan sauce like Cilantro Sauce or Chipotle Sauce.

Black Bean Tacos (15 Minute Meal!)

This tasty black bean tacos recipe takes just

# Slow Cooker Shepherd’s Pie: A Heartwarming Comfort Food Meal

This slow cooker shepherd’s pie is an essential dish to try, offering a hands-off, heartwarming comfort food meal. It’s filled with sautéed ground beef, assorted vegetables, and a savory gravy, all nestled beneath a generous layer of mashed potatoes. Ideal for hectic days and cold evenings, this recipe is not only fulfilling but also perfect for leftovers.

## Reasons to Make It
This shepherd’s pie is a genuine all-in-one dish that shines on busy days, cold nights, and as leftovers. The slow cooker provides a no-fuss cooking method, making preparation and enjoyment a breeze.

## Necessary Tools
– A large frying pan
– A whisk
– A slow cooker with a 4 to 6-quart capacity
– A spoon or spatula

## Method
Allow the shepherd’s pie to rest prior to serving. This resting phase enables the sauce to thicken into a rich gravy and facilitates easier scooping.

## Time-Saving Hint
Utilizing store-bought mashed potatoes and frozen vegetables keeps prep fast and simple, making this dish even more user-friendly.

## Essential Ingredients
– **Ground Beef**: While classic shepherd’s pie traditionally features lamb, ground beef is frequently used and delivers a robust flavor. Opt for lean cuts and drain any excess grease.
– **Vegetables**: Incorporate a blend of frozen peas, corn, green beans, and carrots for a traditional and vibrant meal.
– **Sauce**: A blend of beef broth, brown gravy mix, Worcestershire sauce, tomato paste, garlic powder, thyme, and cornstarch crafts a delicious gravy that thickens while cooking.
– **Mashed Potatoes**: Use sturdy, prepared mashed potatoes to maintain their form on top. Slightly warm them for easy spreading.

## Adaptations
– **Potato Topping**: Replace mashed potatoes with sweet potato mash, add shredded cheddar for a cheesy layer, or opt for a thick cauliflower mash for a lighter alternative.
– **Mix-ins**: Incorporate mushrooms with the browned meat for an added savory depth.

## Simple Steps for Slow Cooker Shepherd’s Pie
1. In a frying pan, brown the ground beef mixture and transfer it to the slow cooker.
2. Layer with vegetables and pour the prepared sauce mixture over them.
3. Evenly spread the mashed potatoes on top and cook.

Allow it to rest before serving to ensure the gravy thickens for easier serving.

## Leftovers You’ll Appreciate
– Let leftovers cool, then store in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Freezing in single servings permits quick reheating.
– Thaw in the refrigerator overnight, then reheat in the microwave or oven at 350°F until thoroughly warmed, keeping it covered to avoid drying out.
– To prepare in advance, assemble layers the night before, refrigerate, and cook the following day.

This slow cooker shepherd’s pie isn’t merely a dish; it’s a comforting experience that warms the spirit and pleases the taste buds. Share this delightful recipe with family and friends, and relish the cozy flavors it adds to your dining experience.

**Repurpose Leftover Salsa Verde Chicken into Crunchy Tostadas for an Easy Weeknight Dinner**

If you have leftover salsa verde chicken and want a fun way to transform it, turning it into crunchy tostadas is a scrumptious and quick option. This fast weeknight dinner not only reduces food waste but also adds lively flavors and textures to your dining experience.

**Ingredients:**

– Leftover salsa verde chicken
– Corn tostada shells
– Refried beans (optional)
– Shredded lettuce
– Diced tomatoes
– Sliced avocado
– Crumbled queso fresco or shredded cheese
– Fresh cilantro
– Lime wedges
– Hot sauce or extra salsa verde (optional)

**Instructions:**

1. **Prepare the Chicken:**
Start by shredding the leftover salsa verde chicken. If it’s been kept in the fridge, gently warm it in a skillet over medium heat until heated through. Add a touch of chicken broth or water if needed to maintain moisture.

2. **Prepare the Tostada Shells:**
If you are using pre-packaged tostada shells, you can skip this step. For homemade versions, lightly coat corn tortillas with oil and bake them in a preheated oven at 400°F (200°C) for around 5-7 minutes on each side, or until they are golden and crunchy.

3. **Assemble the Tostadas:**
Spread a thin layer of refried beans on each tostada shell, if desired. This provides a creamy texture and helps keep the toppings secure.

4. **Add the Chicken:**
Pile a generous amount of the shredded salsa verde chicken on top of the beans. The tangy and slightly spicy notes of the salsa verde will give the tostadas a delightful zing.

5. **Layer the Toppings:**
On top of the chicken, add shredded lettuce, diced tomatoes, and sliced avocado. These fresh elements create a lovely contrast to the savory chicken and crunchy shell.

6. **Finish with Cheese and Garnishes:**
Sprinkle crumbled queso fresco or shredded cheese over the tostadas. Add fresh cilantro for a punch of herbal brightness.

7. **Serve:**
Serve the tostadas with lime wedges on the side for a citrusy kick. If you prefer more heat, drizzle with hot sauce or additional salsa verde.

**Tips for Success:**

– **Customize Your Toppings:** Don’t hesitate to experiment with your toppings. Pickled onions, radishes, or jalapeños can provide an extra kick.
– **Make It Vegetarian:** If you have vegetarian diners, consider substituting black beans or grilled veggies in place of chicken.
– **Batch Cooking:** If you have a lot of leftover chicken, think about preparing a batch of tostadas and keeping them in the fridge for effortless reheating.
– **Crispiness Matters:** Ensure your tostada shells are crunchy enough to support the toppings without getting soggy. Fresh baking can improve their texture.

Repurposing leftover salsa verde chicken into crunchy tostadas is a wonderful method to savor a quick, tasty meal that delights both your palate and your timetable. With minimal effort, you can whip up a dish that feels fresh and thrilling, making it ideal for those hectic weeknights.