• Ingredients: 1
  • Serves: 1

Slow-cooked tuscan kale with ingredient info: tuscan kale, also called black kale, dinosaur kale, lacinato kale, or cavolo nero, has long, narrow, dark green bumpy leaves; find it at farmers’ markets and some supermarkets. dried chiles de árbol are available at latin markets, specialty foods stores, and some supermarkets..



  1. Step 1 Bring a large pot of heavily salted water to a rapid boil over high heat. Working in 2 batches, blanch kale for 2 minutes.

    For this step you will need

  2. Step 2 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.
  3. Step 3 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.
  4. Step 4 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.

    For this step you will need

Nutrition information

Calories 503 Carbohydrates 30 g (10%)
Fat 42 g (65%) Protein 8 g (17%)
Saturated Fat 6 g (29%) Sodium 974 mg (41%)
Polyunsaturated Fat 5 g Fiber 6 g (24%)
Monounsaturated Fat 30 g Cholesterol 0