This simple side from chef Dylan Fultineer is delicious with rich seafood dishes. Tuscan kale is less bitter and more tender than regular kale. Its earthy, nutty flavor is a delicious counterpart to seafood. Slideshow:  More Kale Recipes 

Food & Wine
November 2014

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Recipe Summary

active:
15 mins
total:
40 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, heat the olive oil until shimmering. Add the chile and rosemary and cook over moderate heat until fragrant, about 1 minute. Add the onion and garlic and cook, stirring occasionally, until just softened, 3 to 5 minutes. Add the kale, water and a generous pinch each of salt and pepper and cook, stirring, until just starting to wilt, about 3 minutes. Cover and braise over low heat, stirring occasionally, until tender, about 25 minutes. Discard the chile and rosemary sprig, season the kale with salt and pepper and serve.

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Make Ahead

The braised kale can be refrigerated overnight. Reheat gently before serving.

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