Braised Tuscan Kale
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INGREDIENTS 4 bunches kale, stems removed
Salt, as needed
1/4 cup extra-virgin olive oil
1/2 white onion, thinly sliced
1/2 rosemary sprig
1 dried small red chile
2 garlic cloves, thinly sliced
1/4 cup chicken stock or waterCoarsely chop the kale leaves and blanch them in boiling salted water, about 3 minutes. Drain. Set aside.
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.