SLOW-COOKED TUSCAN KALE
By Marie1127
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
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 23/4 teaspoons salt
- 3 pounds Tuscan kale (cavolo nero; stems removed), rinsed well
- 1/2 cup extra-virgin olive oil
- 3 sprigs fresh rosemary
- 2 or 3 dried arbol peppers, stemmed, seeded and each cut in half
- 2 1/4 cups sliced onions (from 2 large onions)
- 1/2 teaspoon freshly ground black pepper
- 6 cloves garlic, thinly sliced
Details
Servings 12
Preparation
Step 1
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.
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