Risotto with Kale

In Tuscany, kale is known as cavolo nero, meaning “black cabbage.” It’s a member of the brassica tribe, which includes cauliflower, broccoli, collard greens, cabbage, and Brussels sprouts. This is one healthy family! They all contain powerful chemicals that help prevent cancer. Also known as lacinato kale, or dinosaur kale, because of its bumpy leathery-looking surface, the Tuscan variety is slightly sweeter than regular or curly kale. A bright, fresh bunch of it called to me at the farmers’ market one day, and I decided to add it to risotto. We loved it. If there are still any kale doubters out there, this is a great way to introduce them to this green. If Tuscan kale is unavailable, regular kale can be substituted.

Serves 6

INGREDIENTS:

• Salt
• 1 bunch kale (about 12 ounces), preferably Tuscan, trimmed
• 1 medium onion, finely chopped
• ¼ cup extra-virgin olive oil, plus more for drizzling
• 2 garlic cloves, finely chopped
• 1½ cups short-grain rice, such as Arborio
• ½ cup dry white wine, at room temperature
• Freshly ground pepper
• ¾ cup freshly grated Parmigiano-Reggiano

INSTRUCTIONS:

1. Bring about 8 cups salted water to a boil in a large pot. Stack the kale leaves a few at a time and cut them crosswise into narrow strips. Add the kale to the boiling water and cook for 5 minutes, or until tender. Remove with a skimmer or slotted spoon and drain in a colander. Keep the cooking liquid warm over low heat.
2. In a large wide saucepan, cook the onion in the olive oil over medium heat, stirring occasionally, for 8 minutes, or until lightly golden. Stir in the garlic and cook for 1 minute. Increase the heat to medium-high, add the rice, and cook, stirring often with a wooden spoon, for 3 minutes, or until the rice is hot. Add the wine and cook until it has evaporated.
3. Add the kale cooking water about ½ cup at a time, stirring frequently after each addition and waiting until each one is almost absorbed before adding more broth. Regulate the heat so that the liquid remains at a simmer and the rice does not dry out. After about 10 minutes, stir in the kale and continue cooking and adding broth. If you run out of liquid before the rice is done, add warm water. Season to taste with salt and pepper. The risotto is ready when it is firm yet tender to the bite and looks creamy, 18 to 20 minutes.
4. Stir in the cheese and drizzle with a little oil. Spoon into shallow bowls and serve.

Risotto with Kale is a delicious and comforting dish that combines the creaminess of risotto with the earthy flavors of kale. The rich and velvety texture of the risotto is achieved by slowly cooking Arborio rice in flavorful broth until it reaches a creamy consistency. The addition of kale adds a nutritional boost and a vibrant green color to the dish.

SERVING:

When serving Risotto with Kale, there are several ways to enhance its flavors and create a delightful dining experience. One option is to sprinkle freshly grated Parmesan cheese over the risotto to add a savory and nutty element. For added texture and a smoky touch, consider topping the risotto with crispy prosciutto or bacon bits. Adding a touch of grated lemon zest can bring a refreshing citrusy note to the dish. Toasted pine nuts provide a delightful crunch and nutty flavor, while roasted butternut squash cubes offer sweetness and a seasonal twist. Drizzling a tangy balsamic glaze over the risotto can add depth and balance. Finally, serving the risotto with crusty bread or breadsticks allows you to scoop up the creamy goodness and enjoy the flavors together. These serving suggestions elevate the Risotto with Kale, creating a memorable and satisfying meal.