Tuscan Kale  & Fennel Bread Stuffing

The Delicious Spoon

A perfect combination of spices and a generous dose of extra virgin olive oil brings this dish to life.  This recipe also uses dried chili peppers when preparing bringing just a hint of spice to this Italian inspired dish.

- The Delicious Spoon


Key Ingredient

1.Bring a large pot of salted water to a boil.  Working in batches cook the kale for 2 minutes and transfer with tongs to a collander.  Let cool and then squeeze all of the water with hands.  Rough chop and set aside

Prep the Kale

2. Drain pot, add 1/4 cup olive oil, rosemary, and 1 chile pieces. Sizzle for 1 minute, shake occasionally. Reduce to medium-low, add 1 cup sliced onion, 1/2 tsp salt, and a pinch of pepper. Cook, stirring often, for 2 minutes until onions soften and turn golden brown (about 5 minutes).

Drain & Sauté

3. Add remaining 2 tbsp of olive oil to kale and stir to coat.  Season with remaining 1/4 tsp salt and continue to cook on medium-low stirring often until the kale darkens and becomes slightly crispy on the edges.  Let cool and discard the rosemary and chile pieces.


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