Braised Lacinato Kale with Tomato and Anchovy Soffritto

Name: Braised Lacinato Kale with Tomato and Anchovy Soffritto
Yield: Serves 6
Ingredients: 1/3 cup extra virgin olive oil; 1/2 Onion: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); Salt:Kosher salt; 1/4 cup extra virgin olive oil

Anchovies Kale Tomatoes Italian Healthy Fish Side Dish Pescatarian

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Serves 6

9 Ratings

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

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Nutritional Information

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

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Braised Lacinato Kale with Tomato and Anchovy Soffritto

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.

from: A16 By Nate Appleman and Shelly Lindgren

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Tips for Fish

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How to Store Fish

The best way to store fish is over ice. Remove the fish from its original packaging, rinse under cold water, and dry with paper towels. Set fish on a cooling rack and place inside a container filled with crushed ice. The ice should reach just beneath the fish, but shouldn’t touch it. Cover the container, rack, and fish with plastic wrap or aluminum foil and place in the fridge. If the fish is stored longer than 24 hours, be sure to swap out the melted ice with a new batch. Ideally, any fresh fish should not be stored for more than two days.

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How to Freeze Fish

Some fish can be frozen for up to year (with three months as the standard), but its freshness depends entirely on its exposure to air. To limit this from taking place, you should first clean the fish, wrap it in aluminum foil or freezer paper, and place it in a freezer bag. Press down on the bag before closing to eliminate any excess air.

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Next: How to Thaw Fish

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How to Thaw Fish

Thawing frozen fish is quite an easy process. Simply leave it in the refrigerator overnight or place the wrapped fish in a bowl of cold water. Don’t microwave the fish, as some sections will cook while others are continuing to thaw.

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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.

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