Cavolo nero, also known as Tuscan, Lacinato and Dinosaur Kale, is a tangy, sweet green with long blue-green leaves that's packed with folic acid and vitamin C. Kale's intense flavor comes from its glucosinolates, which are broken down in the body to form substances that are suspected to help slow or stop the development or progression of some cancers.
Slow Cooked Cavolo Nero
1 lb cavolo nero, washed, center ribs removed
1/4 cup extra-virgin olive oil
1 sprig rosemary
1/4 teaspoon dried hot red pepper flakes
1 large sweet onion, sliced
5 large garlic cloves, sliced
Sea salt
Freshly ground pepper
Prepare an ice bath in a large bowl. Bring a half-filled large stockpot of water to boil. Add several spoonfuls of salt. Blanch the cavolo nero in rapidly boiling water for 1-2 minutes, until limp. Plunge into the ice bath and drain on towels.
Heat a large saucepan over medium flame. Pour in 1/4 cup olive oil, rosemary, and pepper flakes. Sizzle for a minute. Lower flame to low and add the onion. Season with a few pinches of salt and ground pepper. Allow to cook a few minutes undisturbed, then add garlic and stir, cooking for another several minutes until the onion is just turning golden brown.
Stir in cavolo nero, a few more pinches of salt, and cook for about 30 minutes, checking and stirring often, keeping the color even. Cavolo nero should turn a deep green color. Allow edges to crisp toward the end of cooking.
Remove the rosemary and serve with a sprinkling of sea salt and freshly cracked pepper, to taste.
I fell in love with this stuff this year... just ate up the last of it we got from FreshDirect. I'm hoping we can find it elsewhere in the city - any leads are appreciated!
jenblossom,
I buy it at the Union Square Farmers' Market this time of year, or Lifethyme Market on 6th Avenue (between 8th and 9th). I'm sure they have it at Whole Foods, and I've definitely seen it at Fairway and Citarella. You shouldn't have a problem finding it.
Love lacinato kale!
I do it this way without the rosemary, and make extra to throw in a quiche-like thing the next day. YUM.
i have to try it this way. sounds yummy. kale is my favorite green. i buy it also at the union square green market. it's so sweet this time of year, but sadly, it's getting to the end of the season. i often steam this (and other greens) with rice vinegar in the water and sprinkled on top, and add some shredded ginger. it turns the leaves brown but it makes them so deliciously sweet.
here's a neophyte-in-the-kitchen's question - both this and the beet box (which we LOVED)recipes call for blanching - should the greens be cut before they are put in the boiling water or should they be left whole?
Jasanna,
It's best to leave them whole, as it says (was that clear?) in this recipe. In this case the ribs are cut first because it would be much more difficult to cut them post-blanching. Generally, the more cuts you have in a leaf, the more leaching of nutrients and color you'll have. So unless you're in a hurry, keep things together as much as possible.
Glad you liked the Beet Box!
I don't bother to blanche the kale - think stir fry. And I only cook it until it seriously wilts, which is much shorter than 30 minutes.
If the greens are good and fresh, you need not cook them to death. Ditto collards and other much maligned heavy greens...
But I'm open -- if extremely late back getting to this thread -- what's the beni of blanching + 30 mins of cooking?