Black Kale with Ham, Garlic & Onion

Black Kale with Ham, Garlic & Onion
Photo by Scott Phillips


  • 1-½ cups homemade or low-salt chicken or vegetable broth
  • 1-½ cups thinly sliced yellow onion (from about 1 medium onion)
  • 6 oz. smoked ham, cut into ¼-inch dice (about 1 cup)
  • 6 cloves garlic, thinly sliced
  • Red-wine vinegar (optional)
  • Kosher salt and freshly ground black pepper
  • 6 Tbs. unsalted butter
  • + 1 more ingredients
    • 3 lb. kale, preferably black Tuscan cavolo nero, also known as lacinato kale

Remove the tough stems from the kale leaves by slicing a narrow “V” up into each leaf to remove the entire stem. Wash the leaves well in cold water and drain in a colander. Stuff into large (gallon-size or bigger) zip-top bags and put in the freezer for at least 2 hours or up to a month. Fill an...

View full recipe at Fine Cooking


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