My F&W
quick save (...)
Tuscan Kale alla Parmigiana
© Jonny Valiant

Tuscan Kale alla Parmigiana

  • TOTAL TIME: 45 MIN
  • SERVINGS: 10
  • BASIC-EASY
  • FAST
  • STAFF-FAVORITE
  • VEGETARIAN

Inspired by his travels through Italy’s Emilia-­Romagna region, Michael Tusk created this decadent side dish. It’s so cheesy and rich, it almost makes creamed spinach seem virtuous.

  1. 3 pounds Tuscan kale, stems discarded and leaves coarsely shredded
  2. 1 quart heavy cream
  3. Pinch of finely grated nutmeg
  4. Salt
  5. Freshly ground pepper
  6. 1 cup freshly grated Parmigiano-Reggiano cheese
  1. In a pot of salted boiling water, cook the kale until tender, 5 minutes. Drain and rinse under cold water. Squeeze the kale very dry.
  2. In a saucepan, bring the cream to a boil. Simmer over moderate heat until nearly reduced by half, 25 minutes. Stir in the nutmeg and season with salt and pepper. Add the kale and simmer until it is coated in a thick, creamy sauce, 7 minutes. Stir in the grated cheese, transfer to a bowl and serve.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.