Originally aired April 30, 2010
- 1 1/2 pounds cavolo nero (also called lacinato or Tuscan kale) or regular kale
- 6 tablespoons extra virgin olive oil
- 6 garlic cloves, thickly sliced
- 1 red finger chile or serrano chile, thinly sliced
- Maldon or other flaky sea salt
- 3/4 cup fresh ricotta
Trim the kale, removing the tough stems and ribs, and coarsely chop it.
Combine 2 tablespoons of the oil, the garlic, and chile in a large pot. Add the kale, and saut over medium-high heat for about 5 minutes, until it is beginning to wilt. Season with salt, add 3/4 cup water, cover, and cook until the kale is tender, 15 to 20 minutes. Drain and let cool slightly.
Meanwhile, put the ricotta in a small bowl and whisk in the remaining 1/4 cup of oil. If necessary, whisk in up to 2 tablespoons warm water to loosen the consistency.
Spread the ricotta on a serving plate, spoon the kale over it, and serve.