Braised Tuscan kale with butternut squash soffrito from Listen To Your Vegetables: Italian-Inspired Recipes for Every Season (page 197) by Sarah Grueneberg and Kate Heddings

  • red onions
  • pancetta
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute thick-cut bacon or shiitake mushrooms for pancetta; cabbage, bok choy, Swiss chard, or greens of your choice for Tuscan kale; and stock of your choice for vegetable stock. Can use the book's "Charred onion vegetable stock".

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 thick-cut bacon or shiitake mushrooms for pancetta; cabbage, bok choy, Swiss chard, or greens of your choice for Tuscan kale; and stock of your choice for vegetable stock. Can use the book's "Charred onion vegetable stock".

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.