Sunday, February 8, 2009



you will neeed: knife, ice, pot for blanching the kale, heavy bottomed saucepan, colander, measuring cup, measuring spoons

4 bunches lacinato kale, stemmed and cleaned
1/4 cup olive oil
1/2 white onion, thinly sliced lengthwise
1/2 sprig rosemary
1 dried chipotle chile, chopped
2 cloves garlic, thinly sliced
1/2 teaspoon salt, divided, more as needed
2 tablespoons water, optional

1. Blanch the kale in a large pot of salted, boiling water just until softened slightly, 2 to 3 minutes. Drain the kale and immediately place it in a bowl of ice water to cool. Drain again and set aside.

2. In a large, heavy-bottom saucepan heated over medium-high heat, add the olive oil, onions, rosemary and chipotle. Gently sauté for 2 minutes, then add the garlic and season with one-fourth teaspoon salt. Continue to cook until the onions are transparent and just beginning to color, an additional 8 to 10 minutes.

3. Stir the kale into the pan and cook over medium heat, stirring often, for 30 to 40 minutes. As it cooks, it will turn a deep dark green, almost black color, and the texture will go from soft to almost a little crisp from caramelizing on the bottom of the pan. This is good and will enhance the flavor. If it becomes too dry, add a little stock or water to moisten the bottom of the pan. Season with the remaining one-fourth teaspoon salt and remove from heat. Serve immediately.

Note: Adapted from Suzanne Goin of Lucques via an article in the LA Times

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