Recipe by Anna Gill
Serves: 5
¾ teaspoon kosher salt, divided, plus more
1 pound Tuscan kale, fibrous center ribs and stems removed
¼ cup plus 2 tablespoons good olive oil
½ sprig rosemary
1 dried red chile de arbol, broken into 3 or 4 large pieces
1 large onion, cut in half and then sliced
2 medium cloves of garlic, pressed
Freshly ground black pepper
1. Bring a large pot of salted water to a rapid boil. Working in batches as necessary, blanch the kale for 2 minutes. Drain and let cool. Squeeze out the excess liquid. Chop coarsely and set aside.
2. Heat a large sauté pan over medium heat for about 2 minutes. Add ¼ cup of the oil, the rosemary sprig and the chile. Let the ingredients sizzle, shaking the pan often, for about one minute.
3. Reduce the heat to medium low and and the onions, ½ teaspoon of salt and a twist of pepper. Sauté, stirring often, for about 2 minutes.
4. Add the garlic and continue to cook, still stirring, until the onion begins to brown, approximately 5 to 7 minutes.
5. Add the remaining oil and the kale. Stir until the kale is coated. Test for salt and if necessary add up to ¼ teaspoon of salt. Continue to cook and stir until the kale turns nearly black and the edges begin to crisp, about 30 minutes.
6. Discard the rosemary sprig and the pieces of chile. Let cool slightly and serve.
Serves: 5
¾ teaspoon kosher salt, divided, plus more
1 pound Tuscan kale, fibrous center ribs and stems removed
¼ cup plus 2 tablespoons good olive oil
½ sprig rosemary
1 dried red chile de arbol, broken into 3 or 4 large pieces
1 large onion, cut in half and then sliced
2 medium cloves of garlic, pressed
Freshly ground black pepper
1. Bring a large pot of salted water to a rapid boil. Working in batches as necessary, blanch the kale for 2 minutes. Drain and let cool. Squeeze out the excess liquid. Chop coarsely and set aside.
2. Heat a large sauté pan over medium heat for about 2 minutes. Add ¼ cup of the oil, the rosemary sprig and the chile. Let the ingredients sizzle, shaking the pan often, for about one minute.
3. Reduce the heat to medium low and and the onions, ½ teaspoon of salt and a twist of pepper. Sauté, stirring often, for about 2 minutes.
4. Add the garlic and continue to cook, still stirring, until the onion begins to brown, approximately 5 to 7 minutes.
5. Add the remaining oil and the kale. Stir until the kale is coated. Test for salt and if necessary add up to ¼ teaspoon of salt. Continue to cook and stir until the kale turns nearly black and the edges begin to crisp, about 30 minutes.
6. Discard the rosemary sprig and the pieces of chile. Let cool slightly and serve.
