- 3 tbsp extra virgin olive oil
- 1 large onion, sliced
- 2 sprigs fresh rosemary
- 1 medium or hot fresh red chilli, deseeded and thinly sliced
- 4 garlic cloves, sliced
- 250g/9oz curly kale or cavolo nero, trimmed of tough stems, rinsed and cut into 1cm/½in; thick slices
- salt and freshly ground black pepper
- Heat the olive oil in a deep, heavy-bottomed lidded pan over a medium heat. Add the onion, turn down the heat and fry gently until very tender.
- Add the rosemary, chilli and garlic and fry for one more minute.
- Add the kale or cavolo nero and season with salt. Cover with a tight-fitting lid, reduce the heat to its absolute minimum and leave to cook gently for about 20 minutes. Stir once after five minutes, then again ten minutes later.
- Remove the rosemary stalks, then taste and adjust the seasoning. Serve at once.