Braised Tuscan Kale Recipe

• 4 bn Tuscan kale stems removed, see * Note Salt as needed
• 1/4 c. extra-virgin extra virgin olive oil
• 1/2 x white onion thinly sliced
• 1/2 x rosemary sprig
• 1 x dry small red chile
• 2 x garlic cloves thinly sliced
• 1/4 c. chicken stock or possibly water

1. * Note: Look for Tuscan kale at farmers markets and specialty markets such as Wild Oats.
2. It's also called cavolo nero, black, lacinato or possibly dinosaur kale.
3. Coarsely chop the kale leaves and blanch them in boiling salted water, about 3 min, then drain.
4. Heat the oil in a heavy skillet over medium heat and add in the onion, rosemary and chile.
5. Cook for 2 min, then add in the garlic and 1/4 tsp.
6. of salt.
7. When the onion is translucent/soft and starting to color, 3 to 5 min, add in the kale.
8. Cook the kale over medium-low heat for 30 to 40 min, stirring often.
9. The kale will turn a deep, almost black color, become soft and then almost a little crisp.
10. Add in 1/2 tsp.
11. of salt.
12. If the greens get too dry during the cooking, stir in a little stock or possibly water.
13. Spoon into a serving bowl and serve.
14. This recipe yields 4 to 6 servings.

salt, extravirgin extra virgin olive oil, white onion, rosemary, red chile, garlic, chicken stock

Taken from cookeatshare.com/recipes/braised-tuscan-kale-90861 (may not work)