Braised Tuscan Kale Recipe

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   * Note: Look for Tuscan kale at farmers markets and specialty markets such as Wild Oats.

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   It's also called cavolo nero, black, lacinato or possibly dinosaur kale.

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   Coarsely chop the kale leaves and blanch them in boiling salted water, about 3 min, then drain.

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   Heat the oil in a heavy skillet over medium heat and add in the onion, rosemary and chile.

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   Cook for 2 min, then add in the garlic and 1/4 tsp.

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   of salt.

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   When the onion is translucent/soft and starting to color, 3 to 5 min, add in the kale.

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   Cook the kale over medium-low heat for 30 to 40 min, stirring often.

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   The kale will turn a deep, almost black color, become soft and then almost a little crisp.

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    Add in 1/2 tsp.

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    of salt.

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    If the greens get too dry during the cooking, stir in a little stock or possibly water.

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    Spoon into a serving bowl and serve.

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    This recipe yields 4 to 6 servings.

* Per serving · 4 servings · Values may vary.

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