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Suzanne Goin's slow-cooked kale turns a hearty green into a crunchy chip. You cook it and cook it with chile, garlic, rosemary, and onions until it's nearly black. You'll want to put it on top of and in everything and anything.
Since kale wilts, you need a bunch of it! Make 3 batches of Suzanne Goin's Slow-Cooked Cavolo Nero over the weekend and see how it adds crunch, big flavor, and, well, kale to so many meals.
Soba salad: Eat it how Kristen did, with soba and a medium-cooked egg.
Grain salad, of course: Prepare a pot of quinoa or farro and mix in the cavolo nero. We might add some pine nuts or cheese, too.
Egg and bread crumbs on top: Fry cubed pancetta and stir in the cavolo nero. Top the kale with a poached egg and breadcrumbs.
- Linguine and kale: Bring a pot of water and cook the linguine to al dente. Reserve to pasta water to mix the kale and linguine together well. Sprinkle with additional olive oil and salt to taste. Top with grated Parmesan cheese.
Clams with cream and farro: In a large hot skillet, saute garlic in olive oil and add the cherrystone clams with clam juice to cook. Warm heavy cream in a large sauce pan to cook the little neck clams in. Combine cooked farro and your remaining cavolo nero in a bowl and top with the mix of clams.
Grilled brie sandwiches: Place your cavolo nero and melt gooey brie in between two thick slices of bread. Butter a griddle to toast the outside of the bread.
Sweet potato hash: In a large skillet brown butter and cook cubed sweet potatoes. Flavor with freshly brewed coffee and country ham. Stir in the cavolo nero at the end.
Fried rice: The kale is already basically fried, so stir it in when you add the rice.
Stuffing: When the days get cooler, add it to stuffing like in Bon Appétit.
What other ways do you like to prepare kale? Let us know in the comments below!