- Active time:30 min
- Start to finish:1 1/4 hr
Watch a clip of this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
Tuscan kale (also called lacinato, black, or dinosaur kale; 4 bunches)
extra-virgin olive oil
large onion, chopped (2 cups)
garlic cloves, smashed, then coarsely chopped
Strip kale leaves from stems (reserve stems for soup if desired). Coarsely chop leaves.
Heat oil in a 5- to 6-qt heavy pot over medium-high heat until it shimmers. Cook onion with 1/2 tsp salt and 1/8 tsp black pepper, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, 1 minute. Stir in red-pepper flakes.
Add half of kale and cook over medium heat, uncovered, stirring, until wilted. Add remaining kale and continue to cook, stirring, until wilted. Stir in 1/2 cup water and cook over medium heat, uncovered, stirring occasionally, until water has evaporated, 10 to 15 minutes. Continue to add remaining 1 1/2 cups water in 1/2-cup increments, cooking each addition until water has evaporated and until kale is very tender, 30 to 45 minutes more.
Cooks’ note: Kale can be served as a side dish or over pasta with Parmigiano-Reggiano.