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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kale	4	bunches	stemmed	-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
white onion lengthwise	1/2		sliced	-	-	-	-
rosemary	1/2			0.4585	0.0724	0.0116	0.0205
arbol chile red	1			-	-	-	-
garlic clove	2		sliced	-	-	-	-
salt	1/2	teaspoon	divided	-	-	-	-
chicken broth	2	tablespoons		9.765	0.2362	1.3923	0.3276

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.