You may have eaten your weigh in kale in the past few years (or few days), but you haven't had kale like this. It's the perfect antidote, the next time you have raw greens fatigue. It might be the only way you want to eat kale ever again.
Bon Appétit originally published this recipe as a base to go into stuffing, though it seems most people never make it there. Sara Forte at Sprouted Kitchen uses it as an omelette filling with goat cheese and Alexandra Stafford stretches it with breadcrumbs, pancetta, and a poached egg. Here, I served it with soba noodles and a medium-cooked egg. Adapted slightly from The A.O.C. Cookbook (Knopf, 2013). —Genius Recipes
about 1 1/2 cups
cavolo nero (Tuscan kale, about 4 small bunches), cleaned, center ribs removed
plus 2 tablespoons extra-virgin olive oil
small sprig rosemary
dried chiles de árbol, broken into large pieces
garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper
In This Recipe
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 rosemary and chile before serving.