Black Kale with Ricotta

1½

pounds black kale (also sold as "cavolo nero" or Tuscan kale) or regular kale

6 tablespoons extra-virgin olive oil

6 cloves garlic, peeled and thickly sliced

1 red chili or Serrano chili, stemmed and thinly sliced

Flaky sea salt, such as Maldon

¾

cup fresh ricotta

Rinse and drain the kale. Trim, removing the tough stems and ribs. Coarsely chop the leaves.

Combine 2 tablespoons of the oil, garlic and chili in a large pot; add the kale, and cook, stirring, over medium-high heat, for about five minutes until it begins to wilt. Season with salt, and add 3/4 cup water. Cover and cook until tender, 15-20 minutes. Drain and let cool slightly.

Meanwhile, put the ricotta in a small bowl and whisk in the remaining 1/4 cup 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.

Serves six.

"Molto Gusto: Easy Italian Cooking at Home" by Mario Batali (2010 Ecco)