Sunday, August 17, 2014

Long-cooked Cavolo Nero

Kale sometimes gets a bad rap, because it's so trendy, but it's a great green to work with. This preparation is time intensive (although not complicated), but it's worth the effort to infuse the greens with rosemary, garlic, onion, and just a bit of heat.

Two years ago: Japanese Noodle Salad with Ginger-Soy Vinaigrette
Three years ago: Blueberry Rhubarb Deep Dish Pie
Four years ago: Penang-Style Stir-Fried Kuey Teow Noodles

Long-cooked Cavolo Nero (from AOC Cookbook)

4 bunches cavolo nero, cleaned, center ribs removed
1/4 cup plus 2 tbsp extra virgin olive oil
1 small sprig rosemary
2 chiles de arbol, crumbled
1 cup sliced onion
2 garlic cloves, thinly sliced
kosher salt and pepper

1. Bring a large pot of heavily salted water to a boil. Blanch cavolo nero for 2 minutes, drain, let cool, and squeeze out excess water.
2. Heat a large pot or Dutch oven over medium high heat for 2 minutes. Pour in 1/4 cup olive oil and add rosemary and crumbled chiles. Let sizzle for a minute.
3. Turn heat down to medium-low and add sliced onion, 1/2 tsp salt, and a pinch of group pepper. Cook for 2 minutes.
4. Stir in sliced garlic. Cook for 5 - 7 minutes, stirring often until onion is soft.
5. Add cavolo nero, remaining 2 tbsp oil, and 1/4 tsp salt. Cook over low heat for 30 minutes, stirring often.
6. Remove rosemary and serve.

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