Braised Tuscan Kale
Cuisine: Italian
Author: Kitchens
  • 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
  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.
Calories: 156 Fat: 10 g Fiber: 2.68 g Protein: 5 g Cholesterol: 0 g
The photo above shows Tuscan Kale, in its raw state.
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