Slow-Cooked Black Kale with Stewed Garlic

1. 1

   Fill a medium-size heavy pot with water and bring it to a boil over high heat.

2. 2

   Salt it generously, add the kale, and blanch for 1 minute.

3. 3

   Immediately drain and squeeze dry.

4. 4

   Return the pot to the stove over low heat, add the olive oil and garlic, season with a pinch of salt, and cook gently for 3 to 5 minutes, until the garlic is soft but not browned.

5. 5

   Add the chile and let it lightly toast for a moment before adding the kale and lemon zest.

6. 6

   Season with another pinch of salt.

7. 7

   Cover and cook over low heat for about 30 minutes, stirring occasionally and adding a tablespoon or two of water as needed to keep it slightly moist.

* Per serving · 4 servings · Values may vary.

No additional tips available.