Do you like used book stores? I am a double winner when it comes to finding cookbooks at this very cool used book store, BookManBookWoman.in Hillsboro Village in Nashville. One recent Sunday I took a friend there and we both got stuck in the cooking section. I sat on a tiny stool and read at least five recipes from The Italian Country Table by Lynne Rosoetto Kasper, also author of the Splendid Table. Incidentally, Lynne hosts a radio show called the Splendid Table and a blog of same name.
I remembered that a years ago, I left my husband standing in line at the Pancake Pantry and ran across the street to happily find a nearly brand new copy of Marcella Hazan’s, Essentials of Classical Italian Cooking. Not only did I make several dishes from that legendary classic cookbook, I learned a lot about Northern Italian cooking. The Italian Country Table seems to be written in much the same spirit. Like Marcella, Lynne explains the food and writes to the reader as if she is standing there in the kitchen. I was captivated because this is the kind of cookbook Iwould write.
I’m not much for braising greens, but, something about the word “melted” seduced me and it was this recipe that hooked me to make the purchase. Melted kale is not really braised kale because it’s not cooked longer than 20 or 30 minutes, or until the water is evaporated.
Melted Tuscan kale, braised with minced onion, is so simple, yet so rewarding in flavor and texture. I took it one step further than the recipe and added in a bit of gelatinous reduced stock (similar to a demi glace) from some recently cooked short ribs. You don’t need that for the recipe, though.
I also use the Tuscan kale also known as dinosaur kale or lacinato kale. I like this a lot better than the curly kale. Just make sure to remove the thick ribs.
I added in some red pepper flakes, which many kale recipes benefit from.
I see so many possibilities with melted Tuscan Kale. Pairing with sausage and eggs comes to mind or a sausage kale sandwich on a crusty roll. This could make also pair well with smashed potatoes or boiled potatoes for a vegetarian dish. Of course, kale loves to share a bowl with white beans and pancetta.
So tell me, do you frequent used book stores and which section draws you in the most?
- 1 bunch of Tuscan kale
- 1 tablespoon olive oil
- ½ onion, minced
- 1 garlic clove
- ¾ water or ½ cup water and ¼ cup concentrated beef stock
- sea salt
- black pepper
- red pepper flakes to taste
- Saute onion until golden in olive oil. Add garlic, saute about a minute.
- Add in chopped kale and ¼ cup water. Simmer until the water evaporates, add another ¼ cup. Add in the concentrated beef stock or just more water. Kale will be braised, but still have body when done. Season with salt and pepper. Sprinkle with red pepper flakes.
James says
April 18, 2016 at 7:32 amThis is a Great gravy! I also thought I added too much milk, but as someone said earlier, be patient, it thickens up. This gravy is definitely a keeper! God Bless!
Shanna says
April 17, 2013 at 1:34 pmOh, I love Splendid Table — she has such a calming, authoritative tone and is full of interesting info. What a great find to see one of her books! And I think I need to visit that store again! : )
angela says
April 17, 2013 at 1:36 pmYes, Shanna, I love going down there to browse and have a chance to visit Provence too.
sippitysup says
April 17, 2013 at 12:17 pmMelted or braised this is a great way to eat kale. GREG
Elizabeth @ SugarHero.com says
April 17, 2013 at 4:03 amOh my goodness, this sounds amazing. I am on a serious kale salad kick lately, but I almost always massage it and eat it raw because I haven’t found a way of cooking it that I love. I’m definitely going to give this a try! I do like dinosaur kale but it’s harder for me to find, so lately I’ve been using flowering kale. Hopefully it will “melt” as well as yours did. 🙂
angela says
April 17, 2013 at 1:37 pmElizabeth
I hope you love it as much as I did. Let me know.
Maria Paray says
April 15, 2013 at 8:00 pmAngela, made this today, it was delicious. No complaints from son either. I did 1/4 c water, then 1/4 c vegetable broth, then 1/4 c white wine. I also sauteed separately some shrimp with garlic and added to kale at end. Served over brown rice, really good!
angela says
April 16, 2013 at 7:21 amMaria, I was thinking that adding some white wine might be a great idea. So glad you enjoyed it.
Lorraine @ Not Quite Nigella says
April 15, 2013 at 8:08 amMmm the melted part caught my eye too! It’s not easy getting kale here but when I see it, I always buy it 🙂
angela says
April 15, 2013 at 12:57 pmWe tend to think alike, Lorraine.
Teresa, foodonfifth says
April 14, 2013 at 5:24 pmI have lots of fresh young kale leaves in my garden right now just waiting to be turned into this recipe. Lovely.
angela says
April 15, 2013 at 12:57 pmOh Teresa, you’re so lucky. I have a friend with a 300 acre farm, but I’m not sure he planted any kale.
Sylvie @ Gourmande in the Kitchen says
April 13, 2013 at 6:08 pmI could spend all day in a used book store!
Traci says
April 13, 2013 at 9:13 amThis turned out great! I haven’t tried kale with tuscan flavors, but this will be next on my list. Great recipe, thanks!
angela says
April 13, 2013 at 9:16 amTraci
This is one I’ll be sure to make again and again.
Rosa says
April 13, 2013 at 8:57 amA great way of preparing this vegetable! I love the addition of red pepper flakes.
Cheers,
Rosa