Thursday, 9 July 2015

Spicy Tuscan Kale.

Ruth Reichl's Spicy Tuscan Kale - The Wednesday Chef
Ruth Reichl's Spicy Tuscan Kale
This recipe, which has you first blanch the tough greens and then stew them for another 10 minutes, results in greens that are sweet and tender, savory and delicious, and almost black in color.
And after putting them on the plate, you top them with some toasted, crunchy breadcrumbs and grated Parmesan cheese, which brightens them right up again.

Serves 3-4
Note: To toast breadcrumbs, heat 1-2 tablespoons olive oil in a small pan and add the breadcrumbs and a pinch of salt.
Cook, stirring, over medium-high heat, until the breadcrumbs have turned several shades darker and are fragrant and nutty.
Do not let them burn.
When they are done, immediately scrape them into a serving bowl.

3 bunches lacinato kale, 1.360 kg (about 3 pounds), stems and ribs discarded, leaves torn into large pieces and washed
3 tablespoons extra virgin olive oil, divided
4 flat filet anchovies in olive oil, preferably jarred variety
3/4 teaspoon red chili flakes
2 medium onions, large dice, (about 2 cups)
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
4 garlic cloves, peeled and smashed
¼ cup grated parmesan cheese
½ cup toasted breadcrumbs (see Note)

1. Bring 16 cups - 24 cups = 4 litres (4-6 quarts) of water and 1 teaspoon of salt to boil in a large pot.
Plunge the kale into the water and cook for one minute.
The color will become a vibrant green within this time.
Remove the kale to a colander under cold running water to stop the cooking.
Drain and set aside.

2. Heat two tablespoons of olive oil in a medium-large skillet over medium heat and add the anchovies, pressing and stirring them into the oil until they disintegrate.
Add the onions, red pepper flakes, salt, and pepper, and stir over medium-high heat for 8-10 minutes until they become translucent and soft.
Add the kale to the onions along with the garlic and the last tablespoon of olive oil.
Stir occasionally until everything comes together in a soft mass for about 10 minutes.
Remove from the heat and toss with breadcrumbs and parmesan cheese.

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