Tuscan Kale Dressing Recipe

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Ingredients:

Serving

slow roasted kale
3/4 tsp kosher salt, divided, plus more
1 1/2 lb tuscan kale (about 3 bunches), center ribs and stems removed
1/4 cup plus 2 tbsp extra-virgin olive oil
1/2 sprig rosemary
1 dried chile de arbol, broken into 4 pieces
1 cup sliced yellow onion
freshly ground black pepper
2 garlic cloves, thinly sliced
dressing
1 1/2 lb country-style white bread, crusts removed , torn into 1 pieces
3/4 cup extra-virgin olive oil, divided
2 tbsp fennel seeds
1/4 cup (1/2 stick) unsalted butter
2 sprigs rosemary
1 dried chile de arbol, broken in half
1 1/2 cups minced fennel
1 1/2 cups minced onions
2 tbsp fresh thyme leaves
3 garlic cloves, thinly sliced
kosher salt and freshly ground black pepper
slow-cooked tuscan kale
1/2 cup dry white wine
3 1/2 cups low-sodium chicken or turkey broth
2 large eggs, beaten to blend

Directions:

Ingredient info: Tuscan kale, also called black kale, dinosaur kale, Lacinato kale, or cavolo nero, has long, narrow, dark green bumpy leaves; find it at farmers' markets and some supermarkets. Dried chiles de árbol are available at Latin markets, specialty foods stores, and some supermarkets.
For the slow cooked kale :
Bring a large pot of heavily salted water to a rapid boil over high heat. Working in 2 batches, blanch kale for 2 minutes. Drain, let cool, and squeeze out excess water with your hands. Coarsely chop; set aside.
Heat a large pot over medium heat for 2 minutes. Add 1/4 cup oil, rosemary sprig, and chile. Let sizzle, shaking pan often, for about 1 minute. Reduce heat to medium-low; add onion. Season with 1/2 teaspoon salt and a pinch of pepper. Cook for 2 minutes, stirring often; stir in garlic. Cook, stirring often, until onion is soft and starting to brown, 5-7 minutes. Add remaining 2 tablespoons oil and kale; stir to coat. Season with 1/4 teaspoon salt, reduce heat to medium-low, and cook, stirring often, until kale turns almost black and is slightly crisp at edges, about 30 minutes. Let cool. Discard rosemary and chile.
For the dressing :
Preheat oven to 400°F. Using your hands, toss bread in a large bowl while drizzling with 1/2 cup oil, squeezing bread to help it absorb oil. Spread out on 2 rimmed baking sheets, dividing equally; set aside.
Toast bread, stirring often and rotating baking sheets halfway through, until croutons are golden brown and crisp on the outside but still a little soft inside, about 20 minutes. Let cool; return to large bowl.
Meanwhile, toast fennel seeds in a small skillet over medium heat, shaking pan often, until seeds are fragrant and light gold, 2-3 minutes. Let cool. Using a spice mill or a mortar and pestle, coarsely grind fennel seeds; set aside. Alternatively, crush seeds in a resealable freezer bag with bottom of a heavy skillet.
Heat a large skillet over medium heat for 2 minutes. Add remaining 1/4 cup oil and butter. When butter is melted, add rosemary sprigs and chile; let sizzle in pan for 1 minute, then add crushed fennel seeds, fennel, onions, thyme, and garlic. Season with salt and pepper and sauté until vegetables are tender and lightly caramelized, 6-8 minutes. Discard rosemary sprigs and chile. Add vegetable mixture and Slow-Cooked Tuscan Kale to croutons.
Boil wine in same skillet over mediumhigh heat until reduced by 3/4, 1-2 minutes. Add broth; bring to a boil. Add to crouton mixture; toss well. Season with salt and pepper. Add eggs; stir to distribute. Transfer to a 13x9x2 baking dish. Cover with foil.
Bake dressing until heated through, about 30 minutes (a knife inserted into the center should be hot to the touch). Remove foil and bake until bread is golden and crisped on top, 25-30 minutes longer.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	522.31 Kcal (2187 kJ)
Calories from fat	307.72 Kcal
		% Daily Value*
Total Fat	34.19g	53%
Cholesterol	44.63mg	15%
Sodium	857.9mg	36%
Potassium	225.11mg	5%
Total Carbs	45.35g	15%
Sugars	6.77g	27%
Dietary Fiber	5.48g	22%
Protein	11.62g	23%
Vitamin C	4.9mg	8%
Iron	1.3mg	7%
Calcium	81.9mg	8%

Amount Per 100 g
Calories	142.85 Kcal (598 kJ)
Calories from fat	84.16 Kcal
		% Daily Value*
Total Fat	9.35g	53%
Cholesterol	12.21mg	15%
Sodium	234.64mg	36%
Potassium	61.57mg	5%
Total Carbs	12.4g	15%
Sugars	1.85g	27%
Dietary Fiber	1.5g	22%
Protein	3.18g	23%
Vitamin C	1.3mg	8%
Iron	0.4mg	7%
Calcium	22.4mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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