Aocs Black Kale Cavolo Nero Recipes

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AOC'S LONG COOKED CAVOLO NERO (TUSCAN KALE)



Aoc's Long Cooked Cavolo Nero (Tuscan Kale) image

Suzanne Goin serves this delicious dish at her acclaimed LA restaurant, AOC. The kale is the kale is cooked slowly until it caramelizes for an incredibly rich color and depth of flavour. Cavolo Nero is also known as black kale, dinosaur kale or laciniato. Recipe was printed in the LA TImes.

Provided by blucoat

Categories     Greens

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

4 bunches cavolo nero or 4 bunches tuscan kale, stemmed and cleaned
1/4 cup olive oil
1/2 white onion, thinly sliced lengthwise
1/2 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
1/2 teaspoon salt, divided, more as needed
2 tablespoons chicken broth (optional) or 2 tablespoons water (optional)

Steps:

  • 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.

CAVOLO NERO WITH CILANTRO



Cavolo Nero with Cilantro image

Cavolo nero is a member of the kale family and is available year-round in the United States. The reason you might have trouble finding it at farm stands, specialty produce markets, or natural foods stores is because of its many aliases: Tuscan kale, black cabbage, lacinata, lacinato, dinosaur kale, flat black cabbage, thousand-headed cabbage. Its rich, sweet, almost meaty flavor will have you hooked with the first bite. Active time: 30 min Start to finish: 30 min

Provided by Deborah Madison

Yield Makes 6 servings

Number Of Ingredients 4

2 lb cavolo nero or kale, stems and center ribs discarded
1 cup finely chopped white onion
1 cup chopped fresh cilantro
2 tablespoons olive oil

Steps:

  • Put cavolo nero crosswise into 1/4-inch-wide strips and cook in a large pot of salted boiling water 3 minutes. Reserve 1/4 cup cooking liquid and drain cavolo nero in a colander.
  • Cook onion and 1/2 cup cilantro in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until onion is softened. Add cavolo nero, salt to taste, and reserved cooking liquid and simmer, stirring, until cavolo nero is just tender, 3 to 5 minutes. Stir in remaining 1/2 cup cilantro and season with salt and pepper.

FARFALLE WITH CABBAGE AND BLACK KALE



Farfalle With Cabbage and Black Kale image

Cavolo nero, or black kale, is my favorite of all the kales. For this dish I cut the blanched kale and cabbage into thin ribbons and cook them in a little olive oil with garlic, shallot and chili flakes.

Provided by Martha Rose Shulman

Categories     dinner, weekday, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 bunch black kale cavolo nero, stemmed and washed
1/4 medium head of cabbage about 1/2 pound, kept intact on the core
2 tablespoons extra virgin olive oil
1 small shallot, minced
2 large garlic cloves, minced
1/2 teaspoon chili flakes
Salt to taste
3/4 pound farfalle
1 to 2 ounces Parmesan, grated 1/4 to 1/2 cup

Steps:

  • Bring a large pot of water to a boil; you'll use it first to blanch the kale and cabbage and then to cook the pasta. Fill a large bowl with ice water. When the water comes to a boil, salt generously and add the kale. Blanch 3 minutes and, using a skimmer or a slotted spoon, transfer kale to the bowl of ice water, then drain and squeeze out excess water. Place on a cutting board and cut into thin ribbons. Add the wedge of cabbage to the pot and blanch for 3 minutes. Transfer to the ice water, then drain and squeeze out excess water. Cut away the core and cut crosswise into thin ribbons. Cover the pot and keep the water at a simmer for cooking the pasta.
  • Heat the oil over medium heat in a large, wide skillet and add the shallot. Cook, stirring until tender, about 3 minutes, and add the garlic and chili flakes. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute, and add the kale and cabbage to the pan. Stir together for a couple of minutes, then add 1/2 cup of the blanching water to the pan. Cook uncovered, stirring often, for 5 minutes, then add another 1/2 cup of the blanching water to the pan and cook for another 5 minutes. Cover the pan and turn the heat to medium-low. Simmer for another 5 minutes. Taste and adjust seasonings.
  • Meanwhile, bring the remaining water in the pasta pot back to a boil and add the farfalle. Cook al dente, about 10 minutes. If desired, add another 1/4 to 1/2 cup of the pasta water to the kale and cabbage, then drain the pasta and add to the pan. Toss together and transfer to a platter, a wide pasta bowl or plates. Top with the Parmesan, and serve.

Nutrition Facts : @context http, Calories 467, UnsaturatedFat 7 grams, Carbohydrate 74 grams, Fat 11 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 517 milligrams, Sugar 6 grams

AOC'S BLACK KALE CAVOLO NERO



AOC'S BLACK KALE CAVOLO NERO image

Categories     Vegetable     Side     Vegetarian

Yield 4 servings

Number Of Ingredients 8

4 bunches cavolo nero, stemmed and cleaned
1/4 cup olive oil
1/2 white onion, thinly sliced lengthwise
1/2 sprig rosemary
1 dried chile de árbol
2 cloves garlic, thinly sliced
1/2 teaspoon salt, divided, more as needed
2 tablespoons chicken broth or water, optional

Steps:

  • 1. 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. 2. 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. 3. 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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