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Categories: Vegetables, Vegetarian

Braised Tuscan Kale

It's a January weekend and 80 of us are packed into a plywood-sided farmhouse nestled in the foothills of the Sierra. The great room--scented with citrus, rosemary and lavender from the garden--glows in warm candlelight. Large platters of winter vegetables ... Read more

Total time: 45 minutes | Serves 4 to 6
Note: 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.
  • 4 bunches Tuscan kale, stems removed
  • Salt
  • 1/4 cup extra-virgin olive oil
  • 1/2 white onion, thinly sliced
  • 1/2 sprig rosemary
  • 1 dried small red chile
  • 2 cloves garlic, thinly sliced
  • 1/4 cup chicken stock or water

Step 1Coarsely chop the kale leaves and blanch them in boiling salted water, about 3 minutes, then drain.

Step 2Heat 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.

Each of 6 servings:
156 calories; 320 mg sodium; 0 cholesterol; 10 grams fat; 15 grams carbohydrates; 5 grams protein; 2.68 gram fiber.
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