Baking or slow roasting is an original way to prepare kale. It takes a long time to bake, but most of that is inactive time. This version with Italian flavors has great depth of flavor and a nice texture. For best results, remove the tough central ribs before shredding the kale.
For 2 servings as a side
300 grams (.66 lb) shredded kale
2 garlic cloves
4 anchovy fillets, minced
1/4 tsp chilli flakes
1/4 tsp salt
extra virgin olive oil
Preheat the oven to 120C/250F. Combine 300 grams (.66 lb) shredded kale with two flattened garlic cloves, 4 minced anchovy fillets, 1/4 tsp chilli flakes, 1/4 tsp salt, and 2 Tbsp olive oil in an oven proof dish with a cover.
Toss everything until well mixed. The easiest way to do this, is to cover the dish and shake it well.
Bake the kale, covered, in the oven at 120C/250F for 2 hours.
Stir the kale.
Bake, covered again, for another 90 minutes.
The kale is now ready to be served. Add some more good quality extra virgin olive oil, if you like.
One of my favorite techniques to prepare large cuts of meat is first briefly hot smoking and then cooking sous-vide until tender. Ham hock is simply wonderful when prepared that way.