Braised Tuscan Kale

Shared by Jackie G.  Thanks Jackie!

4 bunches kale, stems removed
Salt as needed
¼ cup extra-virgin olive oil
½  white onion thinly sliced
½ rosemary sprig
1 dried small red chile
2 garlic cloves thinly sliced
¼  cup chicken stock or water

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.
3. Cook the kale over medium-low heat for 3 to 5 minutes, stirring often. The kale will turn a deep, almost black color, become soft and then almost a little crisp. Add a pinch of salt, or to taste as you prefer. If the greens get too dry during the cooking, stir in a little stock or water.
4. Spoon into a serving bowl and serve.

About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
This entry was posted in Uncategorized. Bookmark the permalink.

2 Responses to Braised Tuscan Kale

  1. 30 to 40 minutes after the kale has been blanched for 3 minutes in boiling water?? I would say about 5-10 minutes with garlic and onion after that? I am just curious if this is not a typo?

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s