4 Bunches Lacinato kale, stems removed
Salt as needed
¼ Cup extra-virgin olive oil
½ White onion, thinly sliced
½ Rosemary sprig
1 Dried small red chili
2 Garlic cloves, thinly sliced
¼ Cup chicken stock or water
1. Coarsely chop the kale leaves and blanch them in boiling salted water, about 3 minutes, then drain.
2. Heat the oil in a heavy skillet over medium heat and add the onion, rosemary and red chili. Cook for 2 minutes, and then add the garlic and ¼ teaspoon of salt. When the onion is translucent and starting to color, 3 to 5 minutes, add the kale.
3. Cook the kale over medium-low heat for 30 to 40 minutes, stirring often. The kale will turn a deep, almost black color, become soft and then almost a little crisp. If the greens get too dry during the cooking, stir in a little stock or water. Adjust seasoning with salt and pepper.
4. Spoon into a serving bowl and serve.