1/4 cup extra-virgin olive oil
1 whole sprig rosemary
1 large red onion, sliced
5-10 garlic cloves, smashed
1/8-1/2 teaspoon dried hot red pepper flakes, to taste
1 pound kale, center ribs removed
Freshly ground pepper
Heat a large saucepan over medium heat. Heat the olive oil until it begins to shimmer, then add the rosemary and onion. Turn the flame to low and stir the mixture to combine, then allow it to cook a few minutes undisturbed. Add the garlic, season with the red pepper flakes and a few pinches of salt and ground pepper, and stir, cooking for another 3 to 4 minutes.
Add the kale, stir to combine, and cook, stirring often to avoid burning the kale. Instead, it should turn a deep green. After about 30 minutes, raise the heat to medium and allow the edges to crisp slightly.
Discard the rosemary sprig and serve with a sprinkling of sea salt and freshly cracked pepper, to taste.