Steve Corry prefers the sweeter, bumpy-leaved Tuscan kale—also known as black kale or cavolo nero—to the greener, curly-leaved variety sold at most grocery stores. But when the Tuscan kind isn't available, regular kale makes a fine substitute. After blanching the leaves until tender, Corry sautés them until the edges are papery thin and crispy; he finishes the dish with a drizzle of imported Spanish olive oil.
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1 large sweet onion, cut into 1/3-inch-thick rings
1/2 cup extra-virgin olive oil, plus more for drizzling
Preheat the oven to 425°. On a large rimmed baking sheet, toss the onion rings with 2 tablespoons of the olive oil and season with salt and pepper. Roast for about 35 minutes, until the onion rings are richly browned on the bottom.
Meanwhile, in a large pot of boiling salted water, blanch the kale until just tender, 4 minutes, and drain. When it's cool enough to handle, squeeze the excess water from the kale and coarsely chop the leaves.
In a large, deep skillet, heat the remaining 6 tablespoons of olive oil. Add the shallots and garlic and cook over moderately low heat until softened, about 7 minutes. Add the kale, toss well and cook over moderate heat until hot throughout and evenly coated with the shallots and garlic, about 2 minutes. Season with salt and pepper. Transfer the kale to a large bowl. Garnish with the roasted onion rings, drizzle with olive oil and serve.
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