Slow-Cooked Tuscan Kale
De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.
Suggested Use:
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices. Add some heat to your next salsa or Mexican dish.
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
Instructions:
Makes about 1 1/2 cups
Bring a large pot of heavily salted water to a rapid boil over high heat. Working in 2 batches, blanch kale for 2 minutes. Drain, let cool, and squeeze out excess water with your hands. Coarsely chop; set aside. Heat a large pot over medium heat for 2 minutes. Add 1/4 cup oil, rosemary sprig, and chile. Let sizzle, shaking pan often, for about 1 minute. Reduce heat to medium-low and add onion. Season with 1/2 teaspoon salt and a pinch of pepper. Cook for 2 minutes, stirring often and stir in garlic. Cook, stirring often, until onion is soft and starting to brown, 5-7 minutes.
Add remaining 2 tablespoons oil and kale; stir to coat. Season with 1/4 teaspoon salt, reduce heat to medium-low, and cook, stirring often, until kale turns almost black and is slightly crisp at edges, about 30 minutes. Let cool. Discard rosemary and chile.
From Bon Appetit