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Salem, OR, 97302
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Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Slow Cooked Tuscan Kale

Jacob Bailey

You can sub other varieties of kale in this recipe

 

Ingredients

  • 3/4 teaspoon kosher salt, divided, plus more
  • 1 pound Tuscan kale (about 2 bunches), center ribs and stems removed
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1/2 sprig rosemary
  • 1 dried chile de árbol, broken into 4 pieces
  • 1 cup sliced yellow onion
  • Freshly ground black pepper
  • 2 garlic cloves, thinly sliced

Directions

    Bring a large pot of heavily salted water to a rapid boil over high heat. Working in 2 batches, blanch kale for 2 minutes. Drain, let cool, and squeeze out excess water with your hands. Coarsely chop; set aside.

    Heat a large pot over medium heat for 2 minutes. Add 1/4 cup oil, rosemary sprig, and chile. Let sizzle, shaking pan often, for about 1 minute. Reduce heat to medium-low; add onion. Season with 1/2 teaspoon salt and a pinch of pepper. Cook for 2 minutes, stirring often; stir in garlic. Cook, stirring often, until onion is soft and starting to brown, 5-7 minutes.

    Add remaining 2 tablespoons oil and kale; stir to coat. Season with 1/4 teaspoon salt, reduce heat to medium-low, and cook, stirring often, until kale turns almost black and is slightly crisp at edges, about 30 minutes. Let cool. Discard rosemary and chile.