Suzanne Goin’s Slow-Cooked Kale ( & Stuffing)
Description
Bon Appetit Bon Appetit’s notes: 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.
Ingreadient :
- 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
Direction :
- Bring a large pot of heavily salted water to a rapid boil over high heat. Working in 2 batches, blanch kale for 2 minutes. Drain, let cool, and squeeze out excess water with your hands. Coarsely chop; set aside. (Note: I used a little more than one pound of kale to start (before removing the center rib and stem) and got about 3 cups of chopped kale out of it.)
- Heat a large pot over medium heat for 2 minutes. Add 1/4 cup oil, rosemary sprig, and chile. Let sizzle, shaking pan often, for about 1 minute. Reduce heat to medium-low; add onion. Season with 1/2 teaspoon salt and a pinch of pepper. Cook for 2 minutes, stirring often; stir in garlic. Cook, stirring often, until onion is soft and starting to brown, 5-7 minutes.
- Add remaining 2 tablespoons oil and kale; stir to coat. 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. Let cool. Discard rosemary and chile.
