AOC’s black kale dish is a savory feast

Cavolo neroTotal time: About 1 hourServings: 4 to 6Note: Adapted from Suzanne Goin of Lucques. Cavolo nero (black kale) is also known as Tuscan, Lacinato and dinosaur kale.4 bunches cavolo nero, stemmed and cleaned1/4 cup olive oil1/2 white onion, thinly sliced lengthwise1/2 sprig rosemary1 dried chile de árbol2 cloves garlic, thinly sliced1/2 teaspoon salt, divided, more as needed2 tablespoons chicken broth or water, optional1. Blanch the cavolo nero in a large pot of salted, boiling water just until softened slightly, 2 to 3 minutes. Drain the cavolo nero and immediately place it in a bowl of ice water to cool. Drain again and set aside.2. In a large, heavy-bottom saucepan heated over medium-high heat, add the olive oil, onions, rosemary and chile de árbol. Gently sauté for 2 minutes, then add the garlic and season with one-fourth teaspoon salt. Continue to cook until the onions are transparent and just beginning to color, an additional 8 to 10 minutes.3. Stir the cavolo nero into the pan and cook over medium heat, stirring often, for 30 to 40 minutes. As it cooks, the cavolo nero will turn a deep dark green, almost black color, and the texture will go from soft to almost a little crisp from caramelizing on the bottom of the pan. This is good and will enhance the flavor. If the cavolo nero becomes too dry, add a little stock or water to moisten the bottom of the pan. Season with the remaining one-fourth teaspoon salt and remove from heat. Serve immediately.Each of 6 servings: 120 calories; 2 grams protein; 8 grams carbohydrates; 2 grams fiber; 10 grams fat; 1 gram saturated fat; 0 cholesterol; 224 mg. sodium.Got an S.O.S. request? Send it to noelle.carter@latimes.com or Culinary SOS, Food, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012. Please include your name, city of residence and phone number.