Braised Lacinato Kale with Tomato and Anchovy Soffritto Recipe

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   To make the in a large saute pan, warm the olive oil over medium-low heat.

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   Stir in the onion and anchovies and sweat, stirring occasionally, for about 3 minutes, or until the onion has softened.

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   Stir in the tomato paste and fry, stirring frequently, for about 7 minutes, or until the paste turns from bright red to a deep rust.

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   You need to cook the tomato paste this long to develop the rich, full flavor of the

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   Deglaze the pan with the water, dislodging any browned bits from the pan bottom.

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   Adjust the heat to low and simmer, partially covered, stirring every 10 minutes, for about 30 minutes, or until the mixture develops a pastelike texture.

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   If the mixture starts to brown too quickly, stir in a splash of water and continue to simmer.

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   Pass the through the medium or fine disk of a food mill into a bowl and set aside.

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   Alternatively, smash the against the sides of the pan with the back of a wooden spoon.

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    You should have about 3/4 cup.

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    Set aside.

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    Using kitchen shears or a sharp paring knife, remove the center ribs from the kale leaves.

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    Cut the ribs crosswise into 1/2-inch-wide pieces and set aside.

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    Stack 3 to 5 leaves, roll them up lengthwise, and cut crosswise to create 1-inch-wide ribbons.

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    Repeat with the remaining leaves.

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    Rinse the leaf pieces and rib pieces separately in several changes of water until the water is clear.

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    Bring a large pot of salted water to a boil.

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    Add the rib pieces and blanch for about 12 minutes, or until tender.

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    Using a wire skimmer, transfer them to a large, towel-lined baking sheet to drain.

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    Working in batches, add the leaves to the boiling water and blanch each batch for about 8 minutes, or until tender, then transfer to the baking sheet.

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    Give the pot a quick rinse and return it to the stove.

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    Add the olive oil and warm over medium heat.

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    Stir in the and cook for about 1 minute, or until it is sizzling.

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    Stir in the kale, add about 1/2 cup water, adjust the heat to low, and simmer the kale for about 5 minutes, or until it is very tender and has absorbed the flavor from the If the kale is too dry, add a splash of water and continue braising.

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    Taste for seasoning and add salt if needed.

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    Transfer the kale to a warmed serving bowl and serve immediately.

* Per serving · 4 servings · Values may vary.