Recipe information
Yield
serves 2 as a main course or 4 as a side dish
Ingredients
2 bunches (about 1 pound) of black kale (also known as Lacinato or dinosaur kale), stemmed and torn into big pieces
3 tablespoons olive oil
4 garlic cloves, thinly sliced
Kosher salt
1/2 small dried ancho chile, or to taste, crumbled
3 long strips of lemon zest
Preparation
Step 1
Fill a medium-size heavy pot with water and bring it to a boil over high heat. Salt it generously, add the kale, and blanch for 1 minute. Immediately drain and squeeze dry.
Step 2
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. Add the chile and let it lightly toast for a moment before adding the kale and lemon zest. Season with another pinch of salt. 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.
