Braised Cavolo Nero
The leaves of cavolo nero (also known as Tuscan kale, Lacinato kale, or Dinosaur kale) cook slowly into a luscious side dish when braised whole.
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Pepper mill
Ingredients
- 1⁄4 cup extra-virgin olive oil
- 1 tbsp. fennel seeds
- 1 tsp. red pepper flakes
- 12 cloves garlic, thinly sliced
- 2 anchovy filets, finely chopped
- 1 qt. Chicken Stock
- 4 lb. cavolo nero, trimmed
- Kosher salt
- freshly ground black pepper
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