Tuscan Kale: Diary of a Foodie : gourmet.com

Diary of a Foodie

Diary of a Foodie: Season Three: Tuscan Simplicity

Serves4

Active time:30 min
Start to finish:1 1/4 hr

March 2009

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.

2 lb Tuscan kale (also called lacinato, black, or dinosaur kale; 4 bunches)
3 tablespoons extra-virgin olive oil
1 large onion, chopped (2 cups)
4 garlic cloves, smashed, then coarsely chopped
2 cups water, divided

Accompaniment:

balsamic vinegar

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.

Recipe by Ruth Reichl

Photograph by Stephanie Foley

Keywords: diary of a foodie,; vegetarian,; italian,; vegan,; ruth reichl

Ratings

Rate it:

1 star 2 stars 3 stars 4 stars 5 stars

Comments

More Diary of a Foodie

Diary of a Foodie

The third season of Gourmet’s Diary of a Foodie travels the world to serve a feast of culinary trends, exotic ingredients, and food-obsessed personalities. We’ll explore the unspoiled waters around Tasmania, the culinary traditions of Istanbul during Islam’s holiest month, and more.