AOC'S LONG COOKED CAVOLO NERO (TUSCAN KALE)
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
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.
Steps:
- Bring a large pot of heavily salted water to a rapid boil over high heat. Working in 2 batches, blanch kale for 2 minutes. Drain, let cool, and squeeze out excess water with your hands. Coarsely chop; set aside.
- 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. 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. Cook, stirring often, until onion is soft and starting to brown, 5-7 minutes.
- 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. Let cool. Discard rosemary and chile.
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AOC's Long Cooked Cavolo Nero Tuscan Kale Recipes: An Overview
Are you tired of the same old kale recipes? If so, you need to try AOC's Long Cooked Cavolo Nero Tuscan Kale Recipes. This Tuscan kale, also known as cavolo nero or black kale, is a dark leafy green with a hearty texture that is perfect for slow-cooking. AOC's recipes take advantage of this texture to create rich, flavorful dishes that are perfect for cold winter nights or anytime you want something hearty and satisfying.
What is AOC?
"AOC" stands for Appellation d'Origine Contrôlée, which is a French certification system that ensures products are made in a specific region using traditional methods. While Tuscan kale isn't a French product, AOC is also the name of a popular food blog that specializes in simple, seasonal recipes. The blog's author, Clotilde Dusoulier, has written several cookbooks and is a go-to source for anyone looking for healthy, delicious meals that are easy to make at home.
Long Cooked Cavolo Nero Tuscan Kale Stew
One of AOC's most popular recipes is Long Cooked Cavolo Nero Tuscan Kale Stew. This hearty stew is perfect for winter nights, and it's easy to make in a slow cooker. The recipe involves cooking Tuscan kale with all sorts of delicious ingredients, including Italian sausage, onions, and white wine. The resulting stew is rich, flavorful, and incredibly satisfying.
Long Cooked Cavolo Nero Tuscan Kale Soup
If you're looking for something a little lighter, AOC's Long Cooked Cavolo Nero Tuscan Kale Soup is a delicious option. This soup is incredibly easy to make and involves cooking the kale with onions, garlic, and chicken broth. The result is a flavorful and healthy soup that is perfect for a chilly day.
Long Cooked Cavolo Nero Tuscan Kale with Mushrooms
If you're looking for a side dish to go with your main course, AOC's recipe for Long Cooked Cavolo Nero Tuscan Kale with Mushrooms is a great option. This dish involves sautéing kale with mushrooms and garlic until the kale is tender. The result is a delicious and flavorful side dish that pairs well with just about anything.
Long Cooked Cavolo Nero Tuscan Kale with Chickpeas
If you're looking for a vegetarian option, AOC's Long Cooked Cavolo Nero Tuscan Kale with Chickpeas is a great choice. This dish involves cooking the kale with onions, garlic, and chickpeas until everything is tender and delicious. This dish is perfect for a main course or as a side dish, and it's packed with protein and fiber.
Tips for Cooking with Tuscan Kale
When cooking with Tuscan kale, it's important to massage the leaves before cooking to help break down their tough texture. To do this, simply remove the leaves from the stems and tear them into bite-sized pieces. Then, sprinkle a little salt on the kale and massage it with your hands for a few minutes. This will help break down the tough fibers in the kale and make it more tender and easier to cook.
Conclusion
In conclusion, AOC's Long Cooked Cavolo Nero Tuscan Kale Recipes are a delicious and healthy way to enjoy this hearty leafy green. Whether you're in the mood for a stew, soup, or a side dish, AOC has a recipe that's perfect for you. So, if you're ready to try something new and delicious, give one of AOC's recipes a try today!
AOCS Long-cooked cavolo nero Tuscan kale is a popular Italian vegetable that has gained popularity in many cuisines globally. It might look like spinach, but its leaves are firmer, and it has a slight bitter taste. The vegetable is an excellent source of nutrients, including calcium, vitamin c, iron, and fiber. Long-cooked cavolo nero Tuscan kale recipes involve slow cooking the vegetable in flavorful sauces or soups. In this article, we provide valuable tips for preparing tasty long-cooked cavolo nero Tuscan kale recipes.
Tip 1: Choosing and Preparing the Kale Leaves
The first step in preparing a delicious long-cooked cavolo nero Tuscan kale dish is choosing the right kale leaves. Look for leaves that are dark green, firm, and have no signs of discoloration or yellowing. The leaves should also be fresh and not wilted.
Before use, prepare the kale by washing the leaves thoroughly. Remove the tough stems and chop the leaves into bite-sized pieces. Some recipes may require you to blanch the kale leaves in boiling water for a few minutes to soften them before slow cooking.
Tip 2: Select the Right Cooking Method
Long-cooked cavolo nero Tuscan kale can be prepared using different cooking methods, including slow cooking, braising, and stewing. Each method offers a distinct flavor and texture to the dish. Slow cooking involves cooking the kale leaves in flavorful sauces for long hours until they are tender and infused with the flavors of the sauce.
Braising involves coating the kale leaves with a flavorful marinade and then cooking them slowly in a covered pan until they are tender. Stewing involves cooking the kale leaves in a liquid-based sauce to create a thick and flavorful dish.
The choice of cooking method will depend on your preference and the recipe being prepared. Some dishes may require a specific cooking method, while others may allow for flexibility.
Tip 3: Use the Right Spices and Ingredients
Long-cooked cavolo nero Tuscan kale dishes are packed with flavor and aroma due to the use of the right spices and ingredients. Common spices used in Tuscan kale recipes include garlic, chili, thyme, basil, and oregano. These spices add a savory and aromatic flavor to the kale leaves.
Other ingredients often used in Tuscan kale recipes include onions, tomatoes, carrots, and meat or poultry. These ingredients add depth to the dish and complement the bitterness of the kale leaves.
Tip 4: Use a Slow Cooker for Convenience
Slow cooking cavolo nero Tuscan kale requires patience and time. The dish needs to cook for several hours for the flavors to infuse and for the kale leaves to become tender. Using a slow cooker can save time and make the cooking process easier.
A slow cooker allows for temperature control, which ensures the dish cooks evenly and does not burn. It also saves on cooking time since you can leave the dish unattended and focus on other tasks.
Tip 5: Add Liquid to the Dish
When cooking cavolo nero Tuscan kale, it is essential to add a liquid element to the dish. Liquid helps to tenderize the kale leaves and infuse the flavors into the dish. The best liquid ingredients to use include stock, wine, and tomato puree.
The quantity of liquid to add will depend on the recipe being prepared. Some recipes require more liquid than others, so it is essential to read the recipe instructions carefully.
Tip 6: Be Patient and Allow Enough Cooking Time
One of the essential aspects of cooking cavolo nero Tuscan kale is patience. The dish requires long hours of cooking for the kale leaves to become tender and for the flavors to infuse. It is essential to allow enough cooking time for the dish to reach the desired tenderness.
Slow cooking cavolo nero Tuscan kale can take up to eight hours, while stewing can take between two to four hours. Braising takes less time, but still requires a few hours of cooking.
Tip 7: Adjust the Flavors to Your Taste
The beauty of cooking cavolo nero Tuscan kale is that you can adjust the flavors to your liking. You can add more spices, herbs, or liquid to achieve the desired taste. Some recipes also allow for the addition of other ingredients, such as meat or vegetables.
Taste the dish regularly as it cooks and adjust the flavors accordingly. This will help you achieve a dish that suits your taste preferences.
Tip 8: Serve the Dish Hot or Cold
Cavolo nero Tuscan kale dishes can be served hot or cold, depending on your preference. Hot dishes are perfect for cold winter days as they provide warmth and comfort. Cold dishes, on the other hand, are perfect for hot summer days and provide a refreshing snack or meal.
Conclusion:
Long-cooked cavolo nero Tuscan kale dishes offer a nutritious and flavorful addition to any meal. The dish is easy to prepare, but it requires patience and time to reach the desired tenderness and flavor. Key tips for preparing a perfect cavolo nero Tuscan kale dish include choosing the right ingredients, selecting the cooking method, adding liquid, adjusting flavors to your taste, and using a slow cooker for convenience. With these tips, you can prepare a perfect cavolo nero Tuscan kale dish that will impress your family and guests.
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