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
How to Make It
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.
