SUZANNE GOIN'S SLOW-COOKED CAVOLO NERO (A.K.A. TUSCAN KALE)

Suzanne Goin's Slow-Cooked Cavolo Nero (a.k.a. Tuscan Kale) image

Number Of Ingredients 6

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1 bunch cavolo nero (Tuscan kale, about 4 small bunches), cleaned, center ribs removed
6 tablespoons olive oil
1 tablespoon rosemary
2 dried chiles de árbol, broken into large pieces
1 medium onion, sliced
2 cloves garlic, sliced

Steps:

Bring a large pot of heavily salted water to a boil over high heat. Working in batches, blanch the cavolo nero in the rapidly boiling water for 2 minutes. Drain, let cool, and squeeze out excess water with your hands. Coarsely chop and set aside.
Heat a large pot or Dutch oven over medium heat for 2 minutes. Pour in 1/4 cup oil, and add the rosemary sprig and the chile. Let them sizzle in the oil for about a minute. Turn the heat down to medium-low, and add the sliced onion. Season with 1/2 teaspoon salt and a pinch of freshly ground black pepper. Cook for 2 minutes, stirring often, and stir in the sliced garlic. Continue cooking for another 5 to 7 minutes, stirring often with a wooden spoon, until onion is soft and starting to color.
Add the cavolo nero and the remaining 2 tablespoons oil, stirring to coat the greens with the oil and onion. Season with a heaping 1/4 teaspoon salt, and cook the greens slowly over low heat for about 30 minutes, stirring often, until they turn a dark, almost black color and get slightly crispy on the edges. Remove chile before serving.