Cacio e Pepe-Style Braised Kale

• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1 pound Tuscan kale (2 bunches), stemmed and leaves torn into large pieces (16 cups)
• 2 cups low-sodium chicken broth
• Kosher salt
• Pinch of crushed red pepper
• Cracked black pepper
• 1/3 cup freshly grated Parmigiano-Reggiano cheese

1. In a large pot, melt the butter in the olive oil.
2. Add the kale in batches and cook over moderate heat, stirring, until wilted, 3 minutes.
3. Add the broth and bring to a simmer.
4. Cover and cook until the kale is tender and almost all of the broth is absorbed, about 10 minutes.
5. Season with salt.
6. Transfer the kale to a platter and top with the crushed red pepper, lots of black pepper and the cheese.

unsalted butter, extravirgin olive oil, kale, chicken broth, kosher salt, red pepper, pepper, cheese

Taken from www.foodandwine.com/recipes/cacio-e-pepe-style-braised-kale (may not work)