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Recipes - Slow Cooked Kale

Recipe Name

Slow Cooked Kale

Submitted by

amplecat

Recipe Description

Based on Suzanne Goin's recipe from Tavern, Los Angeles

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	40	Cook Time (minutes)	30	Ready In (minutes)	70

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Ingredients
Amt.	Measure	Ingredient



4	bunchs	Kale -stalks removed and discarded, leaves thinly sl
1/4	cup	olive oil
1	tablespoon	rosemary, dried
2	tablespoons	chili powder or chipotle
1	cup, chopped	sliced very thinly
2	clove	garlic (sliced)

Steps

Sequence	Step

1	Heat a large pot or Dutch oven over medium heat for 2 minutes. Pour in ¼ cup olive oil, and add the rosemary sprig and one of the crumbled chiles. Let them sizzle in the oil about a minute. Turn the heat down to medium-low, and add the sliced onions. Season with ½ teaspoon salt and a pinch of freshly ground black pepper. Cook 2 minutes and stir in the sliced garlic. Continue cooking another 5 to 7 minutes, stirring often with a wooden spoon, until the onion is soft and starting to color. Add the cavolo nero and 2 more tablespoons olive oil, stirring to coat the greens in the oil and onion. Season with a heaping ¼ 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 the rosemary and chilie before serving.

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