Steve Corry prefers the sweeter, bumpy-leaved Tuscan kale—also known as black kale or cavolo nero—to the greener, curly-leaved variety sold at most grocery stores. But when the Tuscan kind isn't available, regular kale makes a fine substitute. After blanching the leaves until tender, Corry sautés them until the edges are papery thin and crispy; he finishes the dish with a drizzle of imported Spanish olive oil.
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1 large sweet onion, cut into 1/3-inch-thick rings
1/2 cup extra-virgin olive oil, plus more for drizzling
Preheat the oven to 425°. On a large rimmed baking sheet, toss the onion rings with 2 tablespoons of the olive oil and season with salt and pepper. Roast for about 35 minutes, until the onion rings are richly browned on the bottom.
Meanwhile, in a large pot of boiling salted water, blanch the kale until just tender, 4 minutes, and drain. When it's cool enough to handle, squeeze the excess water from the kale and coarsely chop the leaves.
In a large, deep skillet, heat the remaining 6 tablespoons of olive oil. Add the shallots and garlic and cook over moderately low heat until softened, about 7 minutes. Add the kale, toss well and cook over moderate heat until hot throughout and evenly coated with the shallots and garlic, about 2 minutes. Season with salt and pepper. Transfer the kale to a large bowl. Garnish with the roasted onion rings, drizzle with olive oil and serve.
The kale and roasted onion rings can be refrigerated separately overnight. Reheat the kale on the stove and the onion rings in a hot oven.
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