Name: Slow-Cooked Tuscan Kale
Yield: Makes about 1 1/2 cups Servings
Ingredients: 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 árbol, broken into 4 pieces; 1 cup sliced yellow onion; Freshly ground black pepper; 2 garlic cloves, thinly sliced

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These savory, and slightly sweet, greens are also great served with pork.

Recipe notes