Cavolo Nero in Umido (Kale Simmered in Broth)
In Italy, lots of simmering & stirring is involved in cooking. You can feel the love
and attention that goes into the dishes.
This is one of my favorite ways to enjoy kale -simmered in a broth until
tender & rich in flavor. The kitchen will smell amazing! Demo video can be seen
on our YouTube Channel
Cavolo Nero in Umido (Kale simmered in broth)
From Umbria, Italy
- 3 bunches of kale, about 3 lbs
- 1 medium red onion
- 4 oz pancetta/prosciutto or bacon
- 5 Tbsp butter
- 2 Tbsp olive oil
- 2 cups chicken broth
- Salt/Pepper to taste.
Wash kale and remove the large stems. Cut leaves into 1 inch pieces & soak in cold water for 30 min. Finely chop onion & cut prosciutto into small pieces. Heat 4 Tbsp butter & oil over medium heat. Sautee onion & prosciutto for 5 minutes. When onions are translucent, add the broth & simmer for about 10-15 minutes. Salt / pepper to taste. Take off heat & mix with hand blender or food mill. Add the kale and cook for 15-20 minutes. Put into serving dish & add the remaining 1 Tbsp of butter. Serve immediately.