Aocs Long Cooked Cavolo Nero Tuscan Kale 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.

TUSCAN KALE WITH CARAMELIZED ONIONS AND RED-WINE VINEGAR



Tuscan Kale with Caramelized Onions and Red-Wine Vinegar image

Tuscan kale, also known as cavolo nero, dinosaur kale, and lacinato kale, is sweeter and more tender than regular kale, which can be used instead but may require more cooking time.

Provided by Martha Stewart

Categories     Quick & Easy Recipes

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
1 large red onion, halved and thinly sliced into half-moons
1 large garlic clove, thinly sliced
3/4 teaspoon coarse salt, divided
2 tablespoons red-wine vinegar
1 pound Tuscan kale, middle stems removed, leaves cut into 1 1/2-inch pieces

Steps:

  • Combine oil, onion, garlic, and 1/4 teaspoon salt in a large saute pan; cook over medium heat, stirring occasionally, until onion is lightly browned, about 5 minutes. Reduce heat to medium-low; cook until onion is soft, about 10 minutes.
  • Add vinegar to pan, and raise heat to medium-high. Add kale, 1/4 cup water, and remaining 1/2 teaspoon salt; cook, stirring, until kale begins to soften, about 3 minutes. As the pan becomes dry, add another 1/4 cup water, and cook until the kale is tender, about 3 minutes more. Serve immediately.

Nutrition Facts : Calories 105 g, Fat 4 g, Fiber 3 g, Protein 4 g, Sodium 410 g

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