Slow Cooked Cavolo Nero
1 lb cavolo nero, washed, center ribs removed
1/4 cup extra-virgin olive oil
1 sprig rosemary
1/4 teaspoon dried hot red pepper flakes
1 large sweet onion, sliced
5 large garlic cloves, sliced
Freshly ground pepper
Prepare an ice bath in a large bowl. Bring a half-filled large stockpot of water to boil. Add several spoonfuls of salt. Blanch the cavolo nero in rapidly boiling water for 1-2 minutes, until limp. Plunge into the ice bath and drain on towels.
Heat a large saucepan over medium flame. Pour in 1/4 cup olive oil, rosemary, and pepper flakes. Sizzle for a minute. Lower flame to low and add the onion. Season with a few pinches of salt and ground pepper. Allow to cook a few minutes undisturbed, then add garlic and stir, cooking for another several minutes until the onion is just turning golden brown.
Stir in cavolo nero, a few more pinches of salt, and cook for about 30 minutes, checking and stirring often, keeping the color even. Cavolo nero should turn a deep green color. Allow edges to crisp toward the end of cooking.
Remove the rosemary and serve with a sprinkling of sea salt and freshly cracked pepper, to taste.