For this recipe I like to use some green cabbage to attenuate and balance the bitterness of the Tuscan kale. If you prefer an extra bold, in-your-face flavor use only Tuscan kale and switch the bacon to pancetta…. it will resuscitate the dead, I promise!
Tip: don’t use the stem, too hard to chew! Peel the leaf off the stem instead, like in the picture.
- 2 Tbsp Olive oil
- 1 Medium Red Onion
- 2 Cloves of Garlic
- 2 Bunches Tuscan Kale
- 1 Green Cabbage
- 3 Thick Slices Applewood Bacon
- Stock or Water
- Wash and chop the cabbage in 1-1.5 inch pieces.
- Peel the leaves out of the kale stem, wash and slice them in 1-1.5 inch pieces.
- Cut the bacon in small strips, thinly slice the onion and saute both ingredients in a pot with the oil.
- When the onion starts to get soft add the garlic previously chopped.
- After few minutes add the cabbage and the kale, braised for a couple of minutes on high heat, then reduce to medium-low heat and braise covered with a lid for about 20 minutes.
- Add stock if it becomes too dry.