Boiled kale from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 162) by Judy Rodgers

  • kale
  • yellow onions

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: House-cured pork chop

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • amandaeats on January 15, 2024

    Zuni Cafe Cookbook project : recipe #2 As others have said, more than meets the eye. Loved sipping on the extra pot liquor.

  • TrishaCP on September 16, 2017

    I thought this was amazing- much, much better than it sounds. It had great depth of flavor (I did use a cup of chicken broth in place of one cup of water; and chile flakes, but no garlic), and I look forward to making the versions with toast, farrotto, etc.

  • Rutabaga on February 07, 2017

    I didn't find this dish to be anything special, although to be fair my kale had been waiting all week to be used and was getting quite limp. It's certainly not bad, especially drizzled with good olive oil and a sprinkled with smoked Maldon salt and Parmesan. We just ate it on its own, but I can see that it would be good on toast. And although he initially protested, my five-year-old did end up eating five very large bites without complaint.

  • Zosia on February 15, 2014

    Much tastier than it sounds. I served it with farrotto (p199) and a few shavings of Parmesan for a delicious vegetarian main. It probably would have been richer tasting if I had used all of the olive oil but could only bring myself to use 2 tbsp - still very good.

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