Slow-Cooked Black Kale with Stewed Garlic

• 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

1. Fill a medium-size heavy pot with water and bring it to a boil over high heat.
2. Salt it generously, add the kale, and blanch for 1 minute.
3. Immediately drain and squeeze dry.
4. 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.
5. Add the chile and let it lightly toast for a moment before adding the kale and lemon zest.
6. Season with another pinch of salt.
7. 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.

bunches, olive oil, garlic, kosher salt, ancho chile, long strips of lemon zest

Taken from www.epicurious.com/recipes/food/views/slow-cooked-black-kale-with-stewed-garlic-377686 (may not work)