Bon Appetit November 2012 Makes about 1 1/2 Cups3/4 tsp Salt, divided, plus more 1 lb. Kale (the recipe calls for Tuscan Kale, but I have used the Red Russian) Chop the stems finely 1/4 cup plus 2 TB Extra Virgin Olive Oil 1/2 sprig Rosemary 1 dried Chile de Arbol, broken into 4 pieces 1 cup sliced Yellow Onion Freshly Ground Black Pepper 2 Garlic cloves, thinly sliced Bring a large pot of heavily salted water to a rapid boil. Working in 2 batches blanch kale for 2 minutes. Drain, let cool, and squeeze out excess water with your hands. Coarsely chop; set aside. Heat large pot over medium heat for 2 minutes. Add 1/4 cup oil, rosemary sprig, and chile. Let sizzle, shaking pan often, for about 1 minute. Reduce heat to medium-low; add onion. Season with 1/2 tsp salt and a pinch of pepper. Cook for 2 minutes, stirring often; stir in garlic. Continue cooking until onion is soft and starting to brown, 5-7 minutes. Add remaining 2 TB oil and kale; stir to coat. Season with 1/4 tsp salt, reduce heat to medium-low and cook, stirring often, until kale turns almost black and is slightly crisp at edges, about 30 minutes. Let cool. Discard rosemary and chile.