SLOW-COOKED TUSCAN KALE

SLOW-COOKED TUSCAN KALE image

Yield 1.5 Cups

Number Of Ingredients 9

3/4 teaspoon kosher salt, divided, plus more
1 pound Tuscan kale (about 2 bunches), center ribs and stems removed
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/2 sprig rosemary
1 dried chile de árbol, broken into 4 pieces
1 cup sliced yellow onion
Freshly ground black pepper
2 garlic cloves, thinly sliced
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.

Steps:

1. Bring a large pot of heavily salted water to a rapid boil over high heat. 2. Working in 2 batches, blanch kale for 2 minutes. 3. Drain, let cool, and squeeze out excess water with your hands. 4. Coarsely chop; set aside. 5. Heat a large pot over medium heat for 2 minutes. 6. Add 1/4 cup oil, rosemary sprig, and chile. 7. Let sizzle, shaking pan often, for about 1 minute. 8. Reduce heat to medium-low; add onion. 9. Season with 1/2 teaspoon salt and a pinch of pepper. 10. Cook for 2 minutes, stirring often; stir in garlic. 11. Cook, stirring often, until onion is soft and starting to brown, 5-7 minutes. 12. Add remaining 2 tablespoons oil and kale; stir to coat. 13. 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. 14. Let cool. 15. Discard rosemary and chile.