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Recipe Tags: Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Side Dishes Vegetables American Easy European Dinner Party Kosher Vegan Vegetarian Italian Stove Top Dietary Californian Greens Onions Taste Mood Savory Equipment 3 Steps Or Less Technique

Aoc's Long Cooked Cavolo Nero Tuscan Kale

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.

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 rbol.
Gently saut 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 remai.

Ingredients

cavolo nero, olive oil, white onion, rosemary, dried arbol chile, garlic cloves, salt, chicken broth