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Charred Kale with Garlic, Chilies and Lime
Charring kale gives it a bittersweet flavor and a nutty edge, reminiscent of oven-roasted kale chips. The volume of raw kale here may seem overwhelming, but it will cook down. Use the largest bowl you have to toss the leaves with oil, and the largest Dutch oven you own to cook the greens. Beware the vapors when you add the chili and garlic to the hot pot.
large bunches lacinato kale (about 1½ pounds total), stemmed, leaves torn into 2- to 3-inch pieces
tablespoon plus 1 teaspoon grapeseed or other neutral oil