Best 2 Aocs Long Cooked Cavolo Nero Tuscan Kale Recipes

**A Journey into the Flavors of Tuscany: Unveil the Secrets of Long-Cooked Cavolo Nero**

In the heart of Tuscany, a symphony of flavors unfolds as we introduce you to Cavolo Nero, also known as Tuscan kale. This hearty leafy green takes center stage in our culinary exploration, where we present a collection of tantalizing recipes that showcase its versatility and exceptional taste. From the classic Long-Cooked Cavolo Nero, slow-simmered to perfection, to the vibrant Cavolo Nero Pesto, bursting with nutty and herbaceous notes, each dish captures the essence of this Tuscan treasure. Whether you're a seasoned home cook or a novice in the kitchen, our carefully curated recipes will guide you through a culinary journey that celebrates the beauty and simplicity of Cavolo Nero. Prepare to indulge in a symphony of flavors as you discover the secrets behind this Tuscan delicacy.

Let's cook with our recipes!

EASY TUSCAN KALE

Easy Tuscan Kale image

This Tuscan kale recipe makes tender, sauteed kale scented with garlic! Also called Lacinato or dinosaur kale, it makes a fast and easy side dish.

Provided by Sonja Overhiser

Categories Side Dish

Time 8m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound or 2 bunches Tuscan kale
2 garlic cloves
2 tablespoons olive oil
1/4 teaspoon kosher salt
Fresh ground pepper
Optional: Lemon wedges, shredded Parmesan cheese, toasted pine nuts

Steps:

Wash and dry the kale leaves, then destem and roughly chop the kale.
Smash and peel the garlic cloves.
Add the olive oil to a large skillet and heat over medium-high heat. Add the smashed garlic and kale and cook for 3 minutes, stirring frequently until wilted and bright green.
Remove from the heat and add the kosher salt and several grinds of fresh ground pepper. Discard the garlic cloves and serve immediately. (If desired, you can add lemon juice or Parmesan: but neither are necessary with the sweet flavor of Tuscan kale! You may want to consider them if using curly kale.)

Nutrition Facts : Calories 118 calories, Sugar 2.6 g, Sodium 188.7 mg, Fat 8.1 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 10.4 g, Fiber 4.1 g, Protein 4.9 g, Cholesterol 0 mg

AOC'S LONG COOKED CAVOLO NERO (TUSCAN KALE)

Aoc's Long Cooked Cavolo Nero (Tuscan Kale) image

Suzanne Goin serves this delicious dish at her acclaimed LA restaurant, AOC. The kale is the kale is cooked slowly until it caramelizes for an incredibly rich color and depth of flavour. Cavolo Nero is also known as black kale, dinosaur kale or laciniato. Recipe was printed in the LA TImes.

Provided by blucoat

Categories Greens

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

4 bunches cavolo nero or 4 bunches tuscan kale, stemmed and cleaned
1/4 cup olive oil
1/2 white onion, thinly sliced lengthwise
1/2 sprig rosemary
1 dried arbol chile (this is a red chile, use cayenne pepper if you can't find the chile)
2 garlic cloves, thinly sliced
1/2 teaspoon salt, divided, more as needed
2 tablespoons chicken broth (optional) or 2 tablespoons water (optional)

Steps:

Blanch the cavolo nero in a large pot of salted, boiling water just until softened slightly, 2 to 3 minutes. Drain the cavolo nero and immediately place it in a bowl of ice water to cool. Drain again and set aside.
In a large, heavy-bottom saucepan heated over medium-high heat, add the olive oil, onions, rosemary and chile de árbol. Gently sauté for 2 minutes, then add the garlic and season with one-fourth teaspoon salt. Continue to cook until the onions are transparent and just beginning to color, an additional 8 to 10 minutes.
Stir the cavolo nero into the pan and cook over medium heat, stirring often, for 30 to 40 minutes. As it cooks, the cavolo nero will turn a deep dark green, almost black color, and the texture will go from soft to almost a little crisp from caramelizing on the bottom of the pan. This is good and will enhance the flavor. If the cavolo nero becomes too dry, add a little stock or water to moisten the bottom of the pan. Season with the remaining one-fourth teaspoon salt and remove from heat. Serve immediately.

Tips:

Choose good quality kale for best flavor and texture.
Trim and wash the kale thoroughly before cooking.
Remove the tough center rib from the kale leaves for a more tender result.
Don't overcrowd the pan when cooking the kale. Cook in batches if necessary.
Season the kale with salt and pepper to taste.
Add other ingredients, such as garlic, onions, or tomatoes, to the kale for extra flavor.
Use cooked kale in a variety of dishes, such as soups, stews, salads, and pasta dishes.

Conclusion:

Long-cooked cavolo nero, or Tuscan kale, is a delicious and versatile dish that is perfect for a hearty winter meal. This traditional Italian dish is made with simple ingredients and can be easily customized to your liking. Whether you serve it as a side dish or a main course, this dish is sure to please. So next time you're looking for a healthy and flavorful meal, give long-cooked cavolo nero a try.