Spicy Tuscan kale from My Kitchen Year: 136 Recipes That Saved My Life (page 17) by Ruth Reichl

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

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

  • Eat Your Books

    Can substitute stale sourdough bread or stale Italian bread for stale French bread.

  • Rutabaga on January 25, 2017

    I made this again, but was out of anchovies, so used Bomba tomato paste and a little fish sauce. It turns out the fish sauce was a mistake - it imparted an unappealing fishy flavor that you don't get when you make this recipe as directed. That's one variation I will not repeat!

  • Rutabaga on March 04, 2016

    This is a lovely way to prepare lacinato kale. As Reichl suggests, I added extra olive oil at the end, a nice green Tuscan oil, which really pulls the dish together. Cooking the onions until they almost melt lends the dish a gentle sweetness that tempers the strong taste of the kale, as does briefly blanching the kale prior to sauteeing it. My husband enjoyed this also, and even had seconds. Since he's typically ambivalent when it comes to kale, this dish will definitely be one to revisit.

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