Ingredients

• 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

Yields: Serves 6

Preparation

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 sauté 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

http://www.rachaelrayshow.com/food/recipes/mario-batalis-black-kale-ricotta/