Slow-Cooked Tuscan Kale

• 3/4 teaspoon kosher salt, divided, plus more
• 1 pound Tuscan kale (about 2 bunches), center ribs and stems removed
• 1/4 cup plus 2 tablespoons 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

1. Bring a large pot of heavily salted water to a rapid boil over high heat. Working in 2 batches, blanch kale for 2 minutes. Drain, let cool, and squeeze out excess water with your hands. Coarsely chop; set aside.
2. Heat a 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 teaspoon salt and a pinch of pepper. Cook for 2 minutes, stirring often; stir in garlic. Cook, stirring often, until onion is soft and starting to brown, 5-7 minutes.
3. Add remaining 2 tablespoons oil and kale; stir to coat. Season with 1/4 teaspoon 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.

kosher salt, kale, extravirgin olive oil, rosemary, uerbol, onion, freshly ground black pepper, garlic

Taken from www.epicurious.com/recipes/food/views/slow-cooked-tuscan-kale-51124300 (may not work)