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Ingredientes
- 4 bn Tuscan kale stems removed, see * Note Salt as needed
- 1/4 c. extra-virgin extra virgin olive oil
- 1/2 x white onion thinly sliced
- 1/2 x rosemary sprig
- 1 x dry small red chile
- 2 x garlic cloves thinly sliced
- 1/4 c. chicken stock or possibly water
Direcciones
- * Note: Look for Tuscan kale at farmers markets and specialty markets such as Wild Oats. It's also called cavolo nero, black, lacinato or possibly dinosaur kale.
- Coarsely chop the kale leaves and blanch them in boiling salted water, about 3 min, then drain.
- Heat the oil in a heavy skillet over medium heat and add in the onion, rosemary and chile. Cook for 2 min, then add in the garlic and 1/4 tsp. of salt. When the onion is translucent/soft and starting to color, 3 to 5 min, add in the kale. Cook the kale over medium-low heat for 30 to 40 min, stirring often. The kale will turn a deep, almost black color, become soft and then almost a little crisp. Add in 1/2 tsp. of salt. If the greens get too dry during the cooking, stir in a little stock or possibly water. Spoon into a serving bowl and serve.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 27g | |
| Recipe makes 6 servings | |
| Calories 85 | |
| Calories from Fat 80 | 94% |
| Total Fat 9.02g | 11% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 24mg | 1% |
| Total Carbs 1.1g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.36g | 0% |
| Protein 0.24g | 0% |
