Elsewhere

(From Ruth Reichl)

Tuscan Kale

3   bunches Lacinato Kale, (about 3 pounds), stems and ribs
    discarded, leaves torn into large pieces and washed 
3   tablespoons extra virgin olive oil, divided
4   flat filet anchovies in olive oil, preferably jarred variety
3/4 teaspoon red chili flakes
2   medium onions, large dice, (about 2 cups)
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
4   garlic cloves, peeled and smashed
1/4 cup grated parmesan cheese
1/2 cup toasted breadcrumbs

Bring 4-6 quarts of water and 1 teaspoon of salt to boil in a large pot. Plunge the kale into the water and cook for one minute. The color will become a vibrant green within this time. Remove the kale to a colander under cold running water to stop the cooking. Drain and set aside.

Heat two tablespoons of olive oil in a medium-large skillet over medium heat and add the anchovies, pressing and stirring them into the oil until they disintegrate. Add the onions, red pepper flakes, salt, and pepper, and stir over medium-high heat for 8-10 minutes until they become translucent and soft. Add the kale to the onions along with the garlic and the last tablespoon of olive oil. Stir occasionally until everything comes together in a soft mass for about 10 minutes. Remove from the heat and toss with breadcrumbs and parmesan cheese.