Tuscan Kale with Shallots and Crisp Salami
The salty, sweet, and spicy ingredients in this recipe support the earthy flavor of the kale beautifully. Briefly boiling the kale first means that it’s cooked perfectly before it gets a quick toss with the aromatic ingredients in the pan.
Watch a quick video tip from our Test Kitchen to learn how to trim the kale.
2 tsp. honey
1 tsp. sherry vinegar
14 oz. Tuscan kale (also called cavolo nero, black, dinosaur, and Lacinato kale)
2 tsp. extra-virgin olive oil
2 large or 4 small shallots (about 4 oz.), sliced into thin rings
2 oz. thinly sliced Genoa salami, cut into thin strips (1/8 to 1/4 inch wide)
1 Tbs. unsalted butter, well softened
In a small bowl, whisk the honey and vinegar. Set aside.
Fill a 5- to 6-quart pot about three-quarters full with water. Add 1 Tbs. salt and bring to a boil over high heat.
To trim the kale, grab each stem with one hand and rip the two leafy sides away from it with the other hand. Discard the stems. Rip the leaves into 3 or 4 pieces. Add the kale to the boiling water and cook until just tender, 4 to 7 minutes. Drain and spread it out on a rimmed baking sheet lined with a clean dishtowel to steam and release excess moisture, 10 to 15 minutes.
In a 12-inch nonstick skillet, heat the olive oil over medium heat. Add the shallot rings and cook, stirring with a wooden spoon, until soft and lightly browned, about 5 minutes. Transfer the shallots to a plate. Increase the heat to medium high, add the salami strips and cook, stirring and breaking them up into smaller bits, until crisp, about 2 minutes. Transfer the salami to a plate.
Add the kale to the pan and toss with the fat until the kale is just heated through (do not cook it for long or it will begin to weep moisture). Off the heat, add the honey mixture and toss well. Add the reserved shallots and the butter and toss until the butter is melted. Season to taste with salt. Transfer the kale to a serving platter. Garnish with the salami. Serve immediately.
nutrition information (per serving):
photo: Amy Neunsinger
From Fine Cooking 105
, pp. 62
May 6, 2010