I have been a big fan of Chef Suzanne Goin ever since her first book, Sunday Suppers at Lucques. Her new book, The A.O.C. Cookbook, continues her tradition of tasty, well-written recipes. Although the recipes often have many different components, you can choose to only make part of the dishes. The book features some of her restaurants' signature dishes, including the Tuscan kale recipe below.
Ready Time: 1 hour
4 bunches cavolo nero, cleaned, centre ribs removed
1/3 (190 ml) cup olive oil
1 small sprig rosemary
2 chili de arbol, crumbled (other dried chilies work too)
2 cups (500 ml) sliced onion
2 cloves garlic, thinly sliced
Salt and freshly-ground black pepper
Bring a large pot of heavily salted water to a rapid boil over high heat.
Blanch the cavolo nero for 2 minutes. Drain, let cool and squeeze out the excess water with your hands.
Heat a large pot or Dutch oven over medium heat for 2 minutes. Pour in 1/4 cup oil, and add the rosemary sprig and the crumbled chiles. Let sizzle in the oil for about a minute. Reduce heat to medium-low, and add the sliced onion. Season with salt and a pinch of pepper. Cook for 2 minutes, and stir in sliced garlic. Cook for another 5 to 7 minutes, stirring often with a wooden spoon until the onion is soft and starting to colour.
Add the cavolo nero and remaining 2 tbsp olive oil, stirring to coat greens with the oil and onion. Season with salt, and cook the greens slowly over low heat for about 30 minutes, stirring often until they turn a dark, almost black colour and get slightly crispy on the edges. Remove the rosemary and chili before serving.