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+ servings

Slow-Cooked Kale


  • 1 heaping pound kale, ribs removed
  • ¼ cup + 2 Tbsp olive oil, divided
  • 2-3 large sprigs of fresh rosemary
  • sea salt + freshly ground black pepper
  • 1 dried chile de Arbol, broken into pieces (or ½ tsp red chile flakes) - more or less depending on your tolerance for heat
  • 1 onion, sliced
  • 2 large garlic cloves, thinly sliced


  • Bring a large pot of salted water to a boil. Blanch the kale for 1 ½ -2 minutes. Drain, let it cool until it's easy to handle, and squeeze out excess water. Chop and set aside.
  • In a large skillet, warm ¼ cup of the olive oil over medium heat. Add the rosemary sprigs and chile and cook for one minute.
  • Reduce the heat to low, add the onion and a strong pinch of salt; cook for a couple more minutes. Add the garlic slices and stir. Cook until the onions are soft and starting to brown (~ 8-10 minutes)
  • Turn the heat to medium-low, add the kale and add the last couple of tablespoons of oil; stir to coat. Cook for 25-30 minutes, stirring occasionally until the kale is almost black and charred at the edges.
  • Remove the rosemary sprigs and the chile de Arbol, if using. Top with a few grinds of freshly ground pepper, and taste for salt.