Ingredients (8)
- 1/3 cup extra virgin olive oil
- 1/2 red onion, thinly sliced (about 1 cup)
- 4 salt-packed anchovies, rinsed, filleted, and soaked
- 1/2 cup tomato paste
- 2/3 cup water
- 2 pounds lacinato kale (about 3 bunches)
- Kosher salt
- 1/4 cup extra virgin olive oil
- Calories291
- Fat22.79g
- Saturated fat3.13g
- Trans fat
- Carbs19.18g
- Fiber6.67g
- Sugar6.91g
- Protein8.4g
- Cholesterol2.27mg
- Sodium563.61mg
- Nutritional Analysis per serving (6 servings) Powered by
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
There are several other terms for this dark kale, with cavolo nero, black cabbage, Tuscan kale, and dinosaur kale among them. More important than its name is its role in Campania’s culinary history. While Americans tend to treat this kale as a novelty, similar greens, boiled and seasoned with anchovy, have been eaten in and around Naples since the Middle Ages, predating pasta and pizza as classic Campanian dishes.
The key to braising the greens in this book is to blanch them long enough. If the kale is blanched adequately, you won’t have to cook it for very long with the soffritto. If you have undercooked the kale in the blanching process, simply ladle in water and continue to cook the kale with the soffritto until the leaves are tender. If lacinato kale is unavailable, regular kale or chard is a fine substitute. The soffritto, which will keep in a tightly sealed container in the refrigerator for 2 weeks, is also delicious with green beans.
Tips for Fish
Instructions
- 1To make the soffritto, in a large sauté pan, warm the olive oil over medium-low heat. Stir in the onion and anchovies and sweat, stirring occasionally, for about 3 minutes, or until the onion has softened. Stir in the tomato paste and fry, stirring frequently, for about 7 minutes, or until the paste turns from bright red to a deep rust. You need to cook the tomato paste this long to develop the rich, full flavor of the soffritto.
- 2Deglaze the pan with the water, dislodging any browned bits from the pan bottom. Adjust the heat to low and simmer, partially covered, stirring every 10 minutes, for about 30 minutes, or until the mixture develops a pastelike texture. If the mixture starts to brown too quickly, stir in a splash of water and continue to simmer.
- 3Pass the soffritto through the medium or fine disk of a food mill into a bowl and set aside. Alternatively, smash the soffritto against the sides of the pan with the back of a wooden spoon. You should have about 3/4 cup. Set aside.
- 4Using kitchen shears or a sharp paring knife, remove the center ribs from the kale leaves. Cut the ribs crosswise into 1/2-inch-wide pieces and set aside. Stack 3 to 5 leaves, roll them up lengthwise, and cut crosswise to create 1-inch-wide ribbons. Repeat with the remaining leaves. Rinse the leaf pieces and rib pieces separately in several changes of water until the water is clear.
- 5Bring a large pot of salted water to a boil. Add the rib pieces and blanch for about 12 minutes, or until tender. Using a wire skimmer, transfer them to a large, towel-lined baking sheet to drain. Working in batches, add the leaves to the boiling water and blanch each batch for about 8 minutes, or until tender, then transfer to the baking sheet.
- 6Give the pot a quick rinse and return it to the stove. Add the olive oil and warm over medium heat. Stir in the soffritto and cook for about 1 minute, or until it is sizzling. Stir in the kale, add about 1/2 cup water, adjust the heat to low, and simmer the kale for about 5 minutes, or until it is very tender and has absorbed the flavor from the soffritto. If the kale is too dry, add a splash of water and continue braising. Taste for seasoning and add salt if needed.
- 7Transfer the kale to a warmed serving bowl and serve immediately.
Recommended from Chowhound
Guides
How to Stick to Healthy Eating Resolutions for the New Year
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...
Guides
5 Plant-Based Swaps for the Carbs You Crave
by Gretchen Lidicker | Trying to cut carbohydrates? There are plenty of great plant-based substitutes for your favorite carbs...
Guides
13 Easy Ingredient Swaps for Healthier Cooking
by Dan McKay and Jen Wheeler | These easy, healthy ingredient swaps are proof that eating healthy doesn't have to be a chore. Even...