Braised Cavolo Nero

Name: Braised Cavolo Nero
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 ⁄ 4 cup extra-virgin olive oil; 1 tbsp. fennel seeds; 1 tsp. red pepper flakes; 12 cloves garlic, thinly sliced; 2 anchovy filets, finely chopped; 1 qt. Chicken Stock; 4 lb. cavolo nero, trimmed; Kosher salt and freshly ground black pepper

Serves
serves 4-6

LAURA SANT

The leaves of cavolo nero (also known as Tuscan kale, Lacinato kale, or Dinosaur kale) cook slowly into a luscious heap when braised whole.

Ingredients

¹⁄₄ cup extra-virgin olive oil
1 tbsp. fennel seeds
1 tsp. red pepper flakes
12 cloves garlic, thinly sliced
2 anchovy filets, finely chopped
1 qt. Chicken Stock
4 lb. cavolo nero, trimmed
Kosher salt and freshly ground black pepper

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Instructions

Step 1

Heat oil in a wide pot over medium-high heat. Add fennel seeds, red pepper flakes, garlic, and anchovies; cook until fragrant, 1–2 minutes.

Step 2

Add stock; bring to a boil. Add cavolo nero and salt and pepper to taste. Cook, covered, stirring occasionally, until leaves are somewhat wilted, 4–5 minutes. Reduce heat to medium-low; simmer, covered, until very tender, 40–45 minutes more.

Heat oil in a wide pot over medium-high heat. Add fennel seeds, red pepper flakes, garlic, and anchovies; cook until fragrant, 1–2 minutes.
Add stock; bring to a boil. Add cavolo nero and salt and pepper to taste. Cook, covered, stirring occasionally, until leaves are somewhat wilted, 4–5 minutes. Reduce heat to medium-low; simmer, covered, until very tender, 40–45 minutes more.