Black Kale and Black Olive Salad

By Mark Bittman

Updated May 6, 2024

Black Kale and Black Olive Salad
Andrew Scrivani for The New York Times
Total Time
10 minutes
Rating
5(226)
Comments
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This sophisticated-looking number centers on the dark green version of kale known variously as black, Tuscan or lacinato kale. The leaves are cut into thin ribbons, but left raw, then combined with cut black olives and a dressing of olive oil and sherry vinegar. Shower some Parmesan over the top and you have a recipe that can hold its own on any table, at any time.

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Ingredients

Yield:4 servings.
  • 1large bunch black kale (about 1 pound), cut into thin ribbons
  • ½cup black olives, pitted and chopped
  • ¼cup grated Parmesan or other hard cheese
  • ¼cup olive oil
  • 2tablespoons sherry vinegar
  • Salt
  • Black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

214 calories; 20 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 5 grams protein; 372 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the kale, olives and cheese in a large bowl. Drizzle with the oil and vinegar, sprinkle with salt (not too much) and lots of pepper, and toss

  2. Step 2

    Taste and adjust the seasoning if necessary. Serve immediately or refrigerate for up to an hour.

Ratings

5 out of 5
226 user ratings
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Comments

Mira

Considering how easy this was to make, I felt somewhat sheepish to receive so many heaping praises on it at the potluck I brought it to. Many people mentioned that raw kale was "not their thing," but this dish apparently changed their mind. Only modification was to add garlic to the dressing per another commenter's suggestion. Tasted great!

Christina W.

It’s great as Mark wrote it, and flexible as are all of his recipes which is the beauty of them. I used oil cured olives because I prefer them, but if you do, omit any additional salt. I also added chopped oranges to offset the oiliness of the olives. It’s a company staple now. Like other reviewers I opted to whisk the dressing in advance.

Traci

I make this salad all the time. Everyone I make it for loves it. I add a grated clove if fresh garlic as suggested by others. Gives it a little kick. Also great at a leftover salad. I make the kale ahead of time and before serving just add the cheese and olives.

Omar

As easy as this is, it is perfect. It needs nothing else. He says to store in the fridge for up to one hour but minus the cheese, I am sure it would be amazing after sitting in the fridge longer. The texture would just be different. For Tuscan kale salads.. that’s fine.

Lala

This was fantastic and easy. It was even better the next day!

dylan olivia

Very good! Green olives instead of black worked. Red Wine Vinegar instead of sherry vinegar. Pecorino cheese was perfect.

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