Taking your time with kale draws out its sweetness. This dish is also delicious served with pork.
Ingredients
Makes about 1 1/2 cups
Step 1
Bring a large pot of heavily salted water to a rapid boil over high heat. Working in 2 batches, blanch kale for 2 minutes. Drain, let cool, and squeeze out excess water with your hands. Coarsely chop; set aside.
Step 2
Heat a large pot over medium heat for 2 minutes. Add 1/4 cup oil, rosemary sprig, and chile. Let sizzle, shaking pan often, for about 1 minute. Reduce heat to medium-low; add onion. Season with 1/2 teaspoon salt and a pinch of pepper. Cook for 2 minutes, stirring often; stir in garlic. Cook, stirring often, until onion is soft and starting to brown, 5-7 minutes.
Step 3
Add remaining 2 tablespoons oil and kale; stir to coat. Season with 1/4 teaspoon salt, reduce heat to medium-low, and cook, stirring often, until kale turns almost black and is slightly crisp at edges, about 30 minutes. Let cool. Discard rosemary and chile.
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Reviews (14)
Back to TopOne of my all time favorite dishes. I follow the recipe exactly and think that the oil amount is just right.
emijade
Seattle, WA
9/5/2016
我只是想写这个矩形的另一个评论ipe because it's actually one of my all-time favourites. I make it all the time. It's worth waiting the time for it to slow-cook, and, in my opinion, tastes way better than kale chips (which I've never liked).
garbanzorita
Toronto, Canada
12/31/2015
Good, but it just reminds me kale chips when it's done, and they are much easier to make. I followed the suggestion to reduce the oil.
schindlr
Jupiter, FL
4/16/2014
I'll start by saying that I'd never tasted a vegetable that seemed so decadent. During the cooking process I was getting impatient and a bit annoyed...please hang in there, it's well worth it. I can sort of see the point of reducing the oil by a tablespoon or so but think somehow it will have a negative effect on the velvety texture. This is definitely worth a try...you'll probably become hooked.
br02116
New Bedford, MA
1/11/2014
I've made this recipe a few times now and it's very good! I use any chilis I can find (though it might be even better with the chile de arbol), and I retain a little bit of the rosemary instead of taking it all out. I add less salt as well. Make sure you poke a little hole in the chili so it doesn't explode when you're frying it in the oil! (I learned this the hard way.) Also, you can make this recipe with any kale you like and it's just as good-- it brings out all the sweetness and freshness of the kale and there's no bitterness I can detect! It's good as a side for egg dishes or on bread, bruscetta-like.
Garbanzorita
Toronto, ON
10/14/2013
This recipe is a keeper! As another writer, I only had half a bunch of lacinato kale and used less oil than the recipe called for. I also used a fresh hot pepper instead of the chile de arbol. I sauteed the kale a long time and it got crispy, almost like kale chips. Delicious!
saracoles
New Milford, CT
9/23/2013
The flavors in this dish are really delicious. I only had one bunch of kale, so I had to cut the recipe in half, which may have affected it a bit. I cut back on the oil, per the other reviews, and thought it turned out great. I think adding to pasta would be fantastic and plan to try that soon!
nurseakm
Denver, CO
8/31/2013
Awesome dish. With a garden of fresh kale always looking for new kale recipes. As a side dish for italian sausage I followed recipe but used chili powder instead of dried chili. Boiled white corn cob as kale blanched and removed from cob and sautéed corn with the kale. Did not add final 2 TBL of olive oil in final sauté as thought it was enough oil. Instead sprinkled bit more chili powder and squeeze of lime in final sauté. Excellent!
TonyCanasta
St. Louis
5/20/2013
First time reviewing, but I'm an avid reader of reviews when contemplating cooking a recipe - so I have to give a thank you shout-out to all reviewers and, in this instance, to the reviewer who suggested tossing pasta in to use up the excess oil. Pretty tasty, and turns into a much more substantial side! I was using CSA loose bagged kale, and was unsure of the weight (but fairly certain it wasn't equal to 2 bunches/1 pound), so I put in 1/2 to 3/4 of the recommended amounts of all other ingredients. It ended up oily, for sure (ergo the pasta), but remarkably sweet and delicious and mellow - without a hint of the bitterness I fear in kale. A keeper.
Anonymous
oakland, ca
3/21/2013
I normally don't cook greens this long but the confiting technique totally transforms the veg. The onion is brilliant. I may have used a touch less oil but I wouldn't back way off because it serves to concentrates flavor. Stir the greens into pasta or other grains if you want to use up the oil. Any sturdy greens will work. I used collards.
rubadubgdub
oakland, ca
3/13/2013
Made this as part of our stuffing -- using Tuscan kale is key -- we used baby kale and it cooked down to abt 1 1/2 cups of kale -- not quite enough to make its presence known in the stuffing! Overall, best used as a side dish -- oh, and use less oil! Just enough to coat the bottom of the pan.
Anonymous
Boston, MA
11/23/2012
This is amazing easy and good! I made as written, but probably used substantially less oil. I didn't measure, just used enough to coat the onions, and then a touch more with the kale. Only substitution was to use a fresh hot pepper from my plant in place of the chili. This will definitely be part of my regular "go to" lineup.
Anonymous
Milwaukee, WI
11/17/2012
I had a great experience with this dish although I do not disagree with some of the first reviewer's comments. I did also think it seemed like way too much oil (maybe it is the correct amount when you make it for the stuffing recipe it is part of), so I probably cut the amount in half. I also used a bit over 1.5 lbs of Cavolo Nero kale, because you have to remove the ribs and stalks. Otherwise, I was fairly faithful to the recipe technique, although I did substitute crushed red pepper for the chile and I threw in a thyme spring in addition to the rosemary. I served it with some pretty glamorous braised short ribs at a dinner party, but everyone raved especially about the kale and how sweet it was. The recipe was about right for four people as a side dish. I will definitely make this again... it is easy and better than some other Tuscan kale recipes I have tried previously.
Anonymous
Boston, Ma
11/11/2012
Sounded like an interesting recipe, but either the instructions are unclear or the recipe is just not that great. Oily, not remarkable, and a great deal of work for a disappointing result. Also, cooking the kale for so long shrinks it way down, so the yield is very little.
amycita
NYC
11/8/2012
