Shared by Jackie G. Thanks Jackie!
4 bunches kale, stems removed
Salt as needed
¼ cup extra-virgin olive oil
½ white onion thinly sliced
½ rosemary sprig
1 dried small red chile
2 garlic cloves thinly sliced
¼ cup chicken stock or water
1. Coarsely chop the kale leaves and blanch them in boiling salted water, about 3 minutes, then drain.
2. Heat the oil in a heavy skillet over medium heat and add the onion, rosemary and chile. Cook for 2 minutes, then add the garlic and 1/4 teaspoon of salt. When the onion is translucent and starting to color, 3 to 5 minutes, add the kale.
3. Cook the kale over medium-low heat for 3 to 5 minutes, stirring often. The kale will turn a deep, almost black color, become soft and then almost a little crisp. Add a pinch of salt, or to taste as you prefer. If the greens get too dry during the cooking, stir in a little stock or water.
4. Spoon into a serving bowl and serve.