Best 2 Aocs Long Cooked Cavolo Nero Tuscan Kale Recipes

A traditional Tuscan soup, cavolo nero, is a hearty and flavorful dish that showcases the best of Italian cuisine. Also known as Tuscan kale, cavolo nero has a distinctively dark green and crinkled texture, and a slightly bitter flavor that pairs perfectly with rich, savory ingredients. Long cooking brings out the kale's sweetness and tenderness, while the addition of pancetta, sausage, and beans creates a robust and satisfying meal that is perfect for a cold winter day. Served with crusty bread for dipping, this soup is sure to warm your body and soul.

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AOC'S LONG COOKED CAVOLO NERO (TUSCAN KALE)

Aoc's Long Cooked Cavolo Nero (Tuscan Kale) image

Suzanne Goin serves this delicious dish at her acclaimed LA restaurant, AOC. The kale is the kale is cooked slowly until it caramelizes for an incredibly rich color and depth of flavour. Cavolo Nero is also known as black kale, dinosaur kale or laciniato. Recipe was printed in the LA TImes.

Provided by blucoat

Categories Greens

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

4 bunches cavolo nero or 4 bunches tuscan kale, stemmed and cleaned
1/4 cup olive oil
1/2 white onion, thinly sliced lengthwise
1/2 sprig rosemary
1 dried arbol chile (this is a red chile, use cayenne pepper if you can't find the chile)
2 garlic cloves, thinly sliced
1/2 teaspoon salt, divided, more as needed
2 tablespoons chicken broth (optional) or 2 tablespoons water (optional)

Steps:

Blanch the cavolo nero in a large pot of salted, boiling water just until softened slightly, 2 to 3 minutes. Drain the cavolo nero and immediately place it in a bowl of ice water to cool. Drain again and set aside.
In a large, heavy-bottom saucepan heated over medium-high heat, add the olive oil, onions, rosemary and chile de árbol. Gently sauté for 2 minutes, then add the garlic and season with one-fourth teaspoon salt. Continue to cook until the onions are transparent and just beginning to color, an additional 8 to 10 minutes.
Stir the cavolo nero into the pan and cook over medium heat, stirring often, for 30 to 40 minutes. As it cooks, the cavolo nero will turn a deep dark green, almost black color, and the texture will go from soft to almost a little crisp from caramelizing on the bottom of the pan. This is good and will enhance the flavor. If the cavolo nero becomes too dry, add a little stock or water to moisten the bottom of the pan. Season with the remaining one-fourth teaspoon salt and remove from heat. Serve immediately.

TUSCAN KALE WITH CARAMELIZED ONIONS AND RED-WINE VINEGAR

Tuscan Kale with Caramelized Onions and Red-Wine Vinegar image

Tuscan kale, also known as cavolo nero, dinosaur kale, and lacinato kale, is sweeter and more tender than regular kale, which can be used instead but may require more cooking time.

Provided by Martha Stewart

Categories Quick & Easy Recipes

Number Of Ingredients 6

Ingredients

1 tablespoon extra-virgin olive oil
1 large red onion, halved and thinly sliced into half-moons
1 large garlic clove, thinly sliced
3/4 teaspoon coarse salt, divided
2 tablespoons red-wine vinegar
1 pound Tuscan kale, middle stems removed, leaves cut into 1 1/2-inch pieces

Steps:

Combine oil, onion, garlic, and 1/4 teaspoon salt in a large saute pan; cook over medium heat, stirring occasionally, until onion is lightly browned, about 5 minutes. Reduce heat to medium-low; cook until onion is soft, about 10 minutes.
Add vinegar to pan, and raise heat to medium-high. Add kale, 1/4 cup water, and remaining 1/2 teaspoon salt; cook, stirring, until kale begins to soften, about 3 minutes. As the pan becomes dry, add another 1/4 cup water, and cook until the kale is tender, about 3 minutes more. Serve immediately.

Nutrition Facts : Calories 105 g, Fat 4 g, Fiber 3 g, Protein 4 g, Sodium 410 g

### **Detailed Summary of the Article: AOCS's Long-Cooked Cacio e Pepe with Kale** ### **Preparation:** - Gather your ingredients: you'll need 1 large head of kale, 1 cup grated Parmesan cheese, 1/2 cup grated Pecorino Romano cheese, 1/2 cup heavy cream, 1/2 cup whole milk, 5 tablespoons unsalted butter (divided), 1 tablespoon minced shallot, 1/4 cup dry white wine, 1/4 cup all-purpose or 00 Italian-style double zero-flour, salt to taste, and ground nutmeg to taste. ### **Instructions:** 1. **Prep the Kale:** - Finely chop the kale leaves and rinse them well. Pat them dry. 2. **Make the Roux:** - In a medium saucepan, melt 2 tablespoons of the butter over medium-low heat. - Whisk in the minced shallot. Cook for 1-2 minutes until softened. - Add the white wine and let it reduce by half. - Stir in the all-purpose or 00 Italian-style double zero-flour until you have a thick roux. 3. **Add Liquids:** - Whisk in the heavy cream and milk until the mixture is smooth. - Bring it to a simmer over medium heat. Season with salt and nutmeg. 4. **Add Cheese:** - Gradually whisk in the Parmesan and Pecorino Romano cheeses until they are melted and smooth. 5. **Add Kale:** - Stir in the prepared kale and cook it for 15-20 minutes until soft and creamy. 6. **Final Assembly:** - Cook the spaghetti according to the package instructions. - While the spaghetti cooks, heat the remaining 3 tablespoons of butter in a skillet. - When the butter starts to brown, add a portion of the spaghetti and toss it to coat. - Serve the spaghetti topped with the cacio e pepe kale and additional grated Parmesan cheese. ### **Conclusion:** The article provides a detailed recipe for a delicious dish called AOCS's Long-Cooked Cacio e Pepe with Kale. The recipe is well-organized, with precise instructions and clear tips for each step. The addition of kale adds a unique and nutritious dimension to this classic Roman dish, making it a delightful and wholesome meal. This recipe offers a perfect balance of flavors, combining the rich and creamy cheese with the earthy, slightly pungent kale. It is an excellent dish for a cozy dinner or a special occasion.