The flavor may be intense, though Braised Tuscan Kale is extremely healthful. If you enjoy great greens, these are superb.
Braised Tuscan Kale

Braised Tuscan Kale
 
Author:
Recipe type: Side Dish
Cuisine: Italian
Serves: 4 to 6
Ingredients
  • 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
Instructions
  1. * 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.
  2. Coarsely chop the kale leaves and blanch them in boiling salted water, about 3 minutes, then drain.
  3. 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.
  4. When the onion is translucent and starting to color, 3 to 5 minutes, add the kale.
  5. Cook the kale over medium-low heat for 30 to 40 minutes, stirring often.
  6. The kale will turn a deep, almost black color, become soft and then almost a little crisp. Add 1/2 teaspoon of salt.
  7. If the greens get too dry during the cooking, stir in a little stock or water.
  8. Spoon into a serving bowl and serve.
Notes
The photo above shows Tuscan Kale, in its raw state.
Nutrition Information
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

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