The flavor may be intense, though Braised Tuscan Kale is extremely healthful. If you enjoy great greens, these are superb.
Braised Tuscan Kale
Author: Epicurus.com Kitchens
Recipe type: Side Dish
Serves: 4 to 6
- 4 bunch Tuscan kale; stems removed, see * note
- salt; as needed
- 1/4 Cup extra-virgin olive oil
- 1/2 white onion; thinly sliced
- 1/2 rosemary sprig
- 1 dried small red chile
- 2 cloves garlic; thinly sliced
- 1/4 Cup 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.
The photo above shows Tuscan Kale, in its raw state.
Serving size: each of 6 servings Calories: 156 Fat: 10 g Saturated fat: 0 g Unsaturated fat: 0 g Trans fat: 0 g Carbohydrates: 15 g Sodium: 320 mg Fiber: 2.68 g Protein: 5 g Cholesterol: 0 g