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Slow-Cooked Tuscan Kale


Slow-Cooked Tuscan Kale Recipe

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 rbol, broken into 4 pieces
  • 1 cup sliced yellow onion
  • Freshly ground black pepper
  • 2 garlic cloves, thinly sliced
Directions:
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