Serves4
- Active time:30 min
- Start to finish:1 1/4 hr
March 2009
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2
lb
Tuscan kale (also called lacinato, black, or dinosaur kale; 4 bunches)
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3
tablespoons
extra-virgin olive oil
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1
large onion, chopped (2 cups)
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4
garlic cloves, smashed, then coarsely chopped
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2
cups
water, divided
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Accompaniment:
balsamic vinegar
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Strip kale leaves from stems (reserve stems for soup if desired). Coarsely chop leaves.
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Heat oil in a 5- to 6-qt heavy pot over medium-high heat until it shimmers. Cook onion with 1/2 tsp salt and 1/8 tsp black pepper, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, 1 minute. Stir in red-pepper flakes.
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Add half of kale and cook over medium heat, uncovered, stirring, until wilted. Add remaining kale and continue to cook, stirring, until wilted. Stir in 1/2 cup water and cook over medium heat, uncovered, stirring occasionally, until water has evaporated, 10 to 15 minutes. Continue to add remaining 1 1/2 cups water in 1/2-cup increments, cooking each addition until water has evaporated and until kale is very tender, 30 to 45 minutes more.
Cooks’ note: Kale can be served as a side dish or over pasta with Parmigiano-Reggiano.
