long cooked cavolo nero

Here’s a link for Suzanne Goin’s version of this classic Italian style vegetable preparation. Everyone should try to cook this at least once. Let it cook long and slow, and something magical will happen. It’s good on bread with burrata, in bean soup, in an omelet, in a warm grain salad, or just as it is. My kids call it “juicy kale.”

When making this at home, I de-stem the kale and put it in a colander set in my sink, and then pour bowling water from the kettle over it instead of blanching it. I then cool the kale in cold running water, then drain and squeeze all the water out of it before cooking it. This is NOT the same as blanching it in heavily salted water, but cooking at home and in a restaurant are also not the same thing.