Braised Tuscan kale from Stir: Mixing it Up in the Italian Tradition by Barbara Lynch

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Accompaniments: Braised lamb shanks with winter root vegetables

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Notes about this recipe

  • chawkins on December 09, 2015

    Like Jane, I had to add quite a bit of water during the 15 minute braise, it was a perfect side for the lemon-herb roasted chicken drumsticks from serious eats.

  • Jane on March 30, 2014

    I used lacinato/Tuscan kale and thought the result was OK. As mentioned before, after 15 mins the kale still had some structure and wasn't mushy. I did have to add more water during the cooking time. I served it with the Braised Chicken Thighs with Rosemary and Garlic on p.213

  • DKennedy on March 23, 2014

    This is a good basic recipe for kale. I served mine topped with pork confit (Cooking from the SW France/Worfort) tossing in roasted potatoes, runny egg, radishes, and a dressing of duck fat, mustard and lemon juice. Quite good as modified.

  • Delys77 on February 28, 2014

    Pg. 276 This was very good. I often find braised greens over cooked but her suggested time of 15 minutes was just right. I did cover for a few minutes at the beginning to get my greens going, but then I uncovered and stirred as per her suggestion. The balance of the seasonings was just great.

  • lizwinn on December 24, 2010

    What's not to love about kale? It's one of our favorite veggies. Instead of the red pepper flakes, I have begun using cholula hot sauce. The vinegary heat adds to the enjoyment of the dish.

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