TUSCAN KALE RECIPES RECIPES

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BRAISED TUSCAN KALE RECIPE | FOOD & WINE



Braised Tuscan Kale Recipe | Food & Wine image

This simple side from chef Dylan Fultineer is delicious with rich seafood dishes. Tuscan kale is less bitter and more tender than regular kale. Its earthy, nutty flavor is a delicious counterpart to seafood. Slideshow:  More Kale Recipes 

Provided by Food & Wine

Total Time 40 minutes

Yield 4

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1 chile de árbol
1 small rosemary sprig
1 cup thinly sliced white onion
2 garlic cloves, thinly sliced
1 pound Tuscan kale, stemmed and chopped
3/4 cup water
Kosher salt
Pepper

Steps:

  • In a large saucepan, heat the olive oil until shimmering. Add the chile and rosemary and cook over moderate heat until fragrant, about 1 minute. Add the onion and garlic and cook, stirring occasionally, until just softened, 3 to 5 minutes. Add the kale, water and a generous pinch each of salt and pepper and cook, stirring, until just starting to wilt, about 3 minutes. Cover and braise over low heat, stirring occasionally, until tender, about 25 minutes. Discard the chile and rosemary sprig, season the kale with salt and pepper and serve.

TUSCAN KALE SALAD RECIPE - NYT COOKING



Tuscan Kale Salad Recipe - NYT Cooking image

Kale salad may someday go the way of other clichéd salads of yore — the bean salad, the chef’s salad, the beet salad with goat cheese. But like all those other venerable mixtures, its ubiquity is due in large part to how good it can be. Take a bunch of raw Tuscan kale (also called lacinato or black kale), which is more delicate than other varieties, and slice it into ribbons. Toss those ribbons with a thick bright dressing of garlic paste, pecorino, lemon juice, olive oil and a pinch of red pepper flakes. Top with freshly toasted bread crumbs and a flurry of pecorino. The leaves are sturdy enough to stand up to the bold flavors and varying textures, but tender when you take a bite.

Provided by Melissa Clark

Total Time 20 minutes

Yield 2 to 4 servings

Number Of Ingredients 9

1 bunch Tuscan kale (also known as black or lacinato kale)
1 thin slice country bread (part whole-wheat or rye is nice), or 1/4 cup homemade bread crumbs (coarse)
1/2 garlic clove, finely chopped
1/4 cup finely grated pecorino cheese, more for garnish
3 tablespoons extra virgin olive oil, more for garnish
Freshly squeezed juice of 1 lemon
1/4 teaspoon kosher salt
1/8 teaspoon red pepper flakes
Freshly ground black pepper, to taste

Steps:

  • Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
  • If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
  • Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
  • Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.

Nutrition Facts : @context http//schema.org, Calories 40, UnsaturatedFatContent 0 grams, CarbohydrateContent 8 grams, FatContent 1 gram, FiberContent 2 grams, ProteinContent 3 grams, SaturatedFatContent 0 grams, SodiumContent 156 milligrams, SugarContent 2 grams, TransFatContent 0 grams

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