A question about a recipe: Suzanne Goin's Slow-Cooked Cavolo Nero (a.k.a. Tuscan Kale)

I have a question about the recipe "Suzanne Goin's Slow-Cooked Cavolo Nero (a.k.a. Tuscan Kale)" from Genius Recipes. I have a ton of Red Russian Kale from my farm share. Would this work the same as Cavola Nero? I also have a ton of Swiss Chard. Do you think substituting (or even using half and half) would work?

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2 Comments

dinner A. July 11, 2017
Red Russian kale is usually more tender than Tuscan kale, so you might omit the blanching step and/or braise it for less time. The same (but more so) goes for the chard.
 
Prathima July 11, 2017
It would definitely work. You'll get a different flavor profile if you use Swiss chard, and the chard is likely to break down a little more, but the general technique will still work.
 
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