CookEatShare is also available in English
Cerrar
click to rate
0 votos | 1744 views
Raciónes: 6

Ingredientes

Cost per serving $0.17 view details
  • 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

  1. * 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.
  2. Coarsely chop the kale leaves and blanch them in boiling salted water, about 3 min, then drain.
  3. 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.
  4. This recipe yields 4 to 6 servings.

Languages

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%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment