Recipe By Chef Chris Koch

Add some cubes of tempeh to this dish and you have Meatless Monday deliciously.

Ingredients

• 4 bunches kale, stems removed
• Salt as needed
• ¼ cup extra virgin olive oil
• ½ white onion thinly sliced
• ½ rosemary sprig
• 1 dried small red chile
• 2 garlic cloves thinly sliced
• ¼ cup chicken stock or water

Directions

1. Coarsely chop the kale leaves and blanch them in boiling salted water, about 3 minutes, then drain.

2. Heat the oil in a heavy skillet over medium heat and add the onion, rosemary and chile. Cook for 2 minutes, then add the garlic and ¼ teaspoon of salt. When the onion is translucent and starting to color, 3 to 5 minutes, add the kale.

3. Cook the kale over medium‐low heat for 30 to 40 minutes, stirring often. The kale will turn a deep, almost black color, become soft and then almost a little crisp. Add ½ teaspoon of salt. If the greens get too dry during the cooking, stir in a little stock or water.

4. Spoon into a serving bowl and serve.