This recipe is liked by 0 person(s). |
KALE - Spicy Tuscan Kale
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
RUTH REICHL Spicy Tuscan Kale The Chew | |
2 large bunches | lacinato kale, (about 3 pounds) |
2 large | onions |
1 tablespoon | olive oil |
4 anchovy fillets | |
pinch | chile flakes |
pepper | |
4 | garlic cloves, (smashed) |
1/4 pound | parmesan cheese, (grated) |
1/2 cup | bread crumbs |
><
Wash the bunches and then strip the leaves off the ribs. Tear the leaves into large pieces and cook them in a pot of boiling salted water for a minute or so. Drain it and run it under cold water until it’s cool enough to comfortably hold in your hands, then squeeze out as much water as you can and set the kale aside.
Chop the onions into a casual dice. Heat a healthy splash of olive oil in a large skillet. Throw ?in the anchovies press them with a wooden spoon until they’ve completely disintegrated. Add the onions, a few pinches of chile flakes, a few grinds of pepper, and cook, stirring occasionally, for about 10 minutes, until everything is soft and fragrant. Toss in the kale, along with the garlic, and cook for another 10 minutes or so, until it’s all come together in a lovely green mass.
Taste for salt, add a bit more olive oil if you like, and stir in the Parmesan cheese and the crisp bread crumbs for texture.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe