Aoc's Long Cooked Cavolo Nero (Tuscan Kale)

Recipe by blucoat
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 4
    bunches cavolo nero or 4 bunches tuscan kale, stemmed and cleaned
  • 14
  • 12
    white onion, thinly sliced lengthwise
  • 12
    sprig rosemary
  • 1
    dried arbol chile (this is a red chile, use cayenne pepper if you can't find the chile)
  • 2
    garlic cloves, thinly sliced
  • 12
    teaspoon salt, divided, more as needed
  • 2
    tablespoons chicken broth (optional) or 2 tablespoons water (optional)
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DIRECTIONS

  • Blanch the cavolo nero in a large pot of salted, boiling water just until softened slightly, 2 to 3 minutes. Drain the cavolo nero and immediately place it in a bowl of ice water to cool. Drain again and set aside.
  • In a large, heavy-bottom saucepan heated over medium-high heat, add the olive oil, onions, rosemary and chile de árbol. Gently sauté for 2 minutes, then add the garlic and season with one-fourth teaspoon salt. Continue to cook until the onions are transparent and just beginning to color, an additional 8 to 10 minutes.
  • Stir the cavolo nero into the pan and cook over medium heat, stirring often, for 30 to 40 minutes. As it cooks, the cavolo nero will turn a deep dark green, almost black color, and the texture will go from soft to almost a little crisp from caramelizing on the bottom of the pan. This is good and will enhance the flavor. If the cavolo nero becomes too dry, add a little stock or water to moisten the bottom of the pan. Season with the remaining one-fourth teaspoon salt and remove from heat. Serve immediately.
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