SLOW-COOKED TUSCAN KALE

By Marie1127

Greens with a little zip provide a nice counterpoint to a table laden with traditional Thanksgiving dishes.

MAKE AHEAD: The finished dish can be refrigerated for 2 or 3 days in advance; reheat, covered, in a 300-degree oven.

Adapted from a Suzanne Goin recipe on Food52

Ingredients

• SLOW-COOKED TUSCAN KALE
• 12 servings
• Greens with a little zip provide a nice counterpoint to a table laden with traditional Thanksgiving dishes.
• MAKE AHEAD: The finished dish can be refrigerated for 2 or 3 days in advance; reheat, covered, in a 300-degree oven.
• Adapted from a Suzanne Goin recipe on Food52.com.
• INGREDIENTS
• 1 tablespoon plus 23/4 teaspoons salt
• 3 pounds Tuscan kale (cavolo nero; stems removed), rinsed well
• 1/2 cup extra-virgin olive oil
• 3 sprigs fresh rosemary
• 2 or 3 dried arbol peppers, stemmed, seeded and each cut in half
• 2 1/4 cups sliced onions (from 2 large onions)
• 1/2 teaspoon freshly ground black pepper
• 6 cloves garlic, thinly sliced

Preparation

Step 1

STEPS
Bring a large pot of water with 1 tablespoon of the salt to a boil over high heat. Working in batches, blanch the kale in the rapidly boiling water for 2 minutes. Drain and cool, then squeeze out as much moisture as possible. Coarsely chop.

Heat the oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, add the rosemary sprigs and dried arbol chilies (to taste). Let them sizzle in the oil for a few minutes. Reduce the heat to medium-low and add the onions, 2 teaspoons of the salt and the black pepper. Cook for 2 minutes, stirring often, and stir in the sliced garlic. Cook for about 15 minutes, stirring often with a wooden spoon, until the onions start to pick up color.

Add the kale, tossing to coat. Season with the remaining 3/4 teaspoon salt; reduce the heat to low and cook for 30 to 40 minutes, stirring often, until the greens turn a dark, almost black, color and get slightly crispy on the edges.

Discard the rosemary sprigs and the arbol chilies before serving.