SLOW-COOKED TUSCAN KALE

Greens with a little zip provide a nice counterpoint to a table laden with traditional Thanksgiving dishes. MAKE AHEAD: The finished dish can be refrigerated for 2 or 3 days in advance; reheat, covered, in a 300-degree oven. Adapted from a Suzanne Goin recipe on Food52

SLOW-COOKED TUSCAN KALE

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    Servings


Ingredients

  • SLOW-COOKED TUSCAN KALE

  • 12

    servings

  • Greens with a little zip provide a nice counterpoint to a table laden with traditional Thanksgiving dishes.

  • MAKE AHEAD: The finished dish can be refrigerated for 2 or 3 days in advance; reheat, covered, in a 300-degree oven.

  • Adapted from a Suzanne Goin recipe on Food52.com.

  • INGREDIENTS

  • 1

    tablespoon plus 2¾ teaspoons salt

  • 3

    pounds Tuscan kale (cavolo nero; stems removed), rinsed well

  • ½

    cup extra-virgin olive oil

  • 3

    sprigs fresh rosemary

  • 2 or 3

    dried arbol peppers, stemmed, seeded and each cut in half

  • cups sliced onions (from 2 large onions)

  • ½

    teaspoon freshly ground black pepper

  • 6

    cloves garlic, thinly sliced

Directions

STEPS Bring a large pot of water with 1 tablespoon of the salt to a boil over high heat. Working in batches, blanch the kale in the rapidly boiling water for 2 minutes. Drain and cool, then squeeze out as much moisture as possible. Coarsely chop. Heat the oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, add the rosemary sprigs and dried arbol chilies (to taste). Let them sizzle in the oil for a few minutes. Reduce the heat to medium-low and add the onions, 2 teaspoons of the salt and the black pepper. Cook for 2 minutes, stirring often, and stir in the sliced garlic. Cook for about 15 minutes, stirring often with a wooden spoon, until the onions start to pick up color. Add the kale, tossing to coat. Season with the remaining 3/4 teaspoon salt; reduce the heat to low and cook for 30 to 40 minutes, stirring often, until the greens turn a dark, almost black, color and get slightly crispy on the edges. Discard the rosemary sprigs and the arbol chilies before serving.


Nutrition

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