Tuscan Kale with Shallots and Crisp Salami

Tuscan Kale with Shallots and Crisp Salami
Photo by Amy Neunsinger


  • Kosher salt
  • 1 tsp. sherry vinegar
  • 2 tsp. extra-virgin olive oil
  • 2 large or 4 small shallots (about 4 oz.), sliced into thin rings
  • 2 tsp. honey
  • 14 oz. Tuscan kale (also called cavolo nero, black, dinosaur, and Lacinato kale)
  • 2 oz. thinly sliced Genoa salami, cut into thin strips (1/8 to ¼ inch wide)
  • + 1 more ingredients
    • 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 ...

View full recipe at Fine Cooking


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