Braised Tuscan Kale Recipe - Cooking Index
Braised Tuscan Kale Recipe - Cooking Index
| 4 | Tuscan kale - stems removed, | |
| See * Note | ||
| Salt - as needed | ||
| 1/4 cup | 59ml | Extra-virgin olive oil |
| 1/2 | White onion - thinly sliced | |
| 1/2 | Rosemary sprig | |
| 1 | Dried small red chile | |
| 2 | Garlic cloves - thinly sliced | |
| 1/4 cup | 59ml | Chicken stock or water |
* Note: Look for Tuscan kale at farmers markets and specialty markets such as Wild Oats. It's also called cavolo nero, black, lacinato or dinosaur kale.
Coarsely chop the kale leaves and blanch them in boiling salted water, about 3 minutes, then drain.
Heat the oil in a heavy skillet over medium heat and add the onion, rosemary and chile. Cook for 2 minutes, then add the garlic and 1/4 teaspoon of salt. When the onion is translucent and starting to color, 3 to 5 minutes, add the kale. Cook the kale over medium-low heat for 30 to 40 minutes, stirring often. The kale will turn a deep, almost black color, become soft and then almost a little crisp. Add 1/2 teaspoon of salt. If the greens get too dry during the cooking, stir in a little stock or water. Spoon into a serving bowl and serve.
This recipe yields 4 to 6 servings.
Each of 6 servings: 156 calories; 320 mg sodium; 0 cholesterol; 10 grams fat; 15 grams carbohydrates; 5 grams protein; 2.68 gram fiber.
Source:
The Los Angeles Times, 01-31-2001
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.