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RECIPE

Serves 2

A CookTale

It takes a Farmers Market to lay your hands on this extraordinary Italian Green with about a half dozen names. Beside Tuscan Kale, it’s known as Cavolo Nero, Dinosaur Kale, Lacinato Kale and Black Tuscan Palm Kale. This past Sunday at the Saugerties Thanksgiving Farmers Market, the tables were sagging with Fall’s bounty of stalks of Brussels Sprouts, Leeks, all types of root vegetables, mushrooms and more. And at my favorite, Deep Roots Farm, Jacob the farmer had a bushel full of young hand-selected leaves of this hard-to- find vegetable. What a treat.

INGREDIENTS

1 TB of EVOO
1/3 cup of Pancetta (1/4″ dice)
1 large Red Onion (halved & thinly sliced into half-moons)
1 large Garlic Clove (thinly sliced)
1 tsp of Kosher Salt + 1 for the pot
2 TB of Red Wine Vinegar
1 lb of Tuscan Kale (middle stems removed, leaves thinly sliced)

METHOD

1. Bring a pot of water to a boil. Add 1 tsp of Salt, & the prepared Kale. Simmer for 10 minutes until the kale is really tender. Remove & drain.

2. Combine the EVOO, Pancetta, Red Onion, Garlic, and 1/4 tsp of Salt in a large saute pan. Saute over medium heat, stirring occasionally, until the Onion is lightly browned, about 5 minutes. Reduce heat to medium-low; cook until all the ingredients are tender & soft, about 10 minutes.

3. Add the Vinegar to pan & raise heat to medium-high. Add the Kale, 1/4 cup of water & the remaining 1/2 tsp of Salt. Saute while stirring, about 3 minutes. If the pan becomes dry, add another 1/4 cup water. The Kale will be very tender. Gently toss with the other ingredients & serve immediately.

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