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Braised Tuscan Kale

Time 45 minutes
Yields Serves 4 to 6
Braised Tuscan Kale
1

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

2

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. When the onion is translucent and starting to color, 3 to 5 minutes, add the kale. Cook the kale over medium-low heat for 30 to 40 minutes, stirring often. The kale will turn a deep, almost black color, become soft and then almost a little crisp. Add 1/2 teaspoon of salt. If the greens get too dry during the cooking, stir in a little stock or water. Spoon into a serving bowl and serve.

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.

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