1poundkale2 bunches, washed, ribbed, and coarsely chopped (about 10 cups)
1small red onionminced (1 ½ cups)
1carrotthinly sliced and cut into half-moons (1 cup)
2tablespoonsextra-virgin olive oil
½teaspoonsaltplus more if desired
4clovesgarlicpressed or grated (2 teaspoons)
1jalapeño chileseeded, veined, and quartered lengthwise
Freshly ground black pepper
Put 2 cups of the water in a large saucepan over high heat and bring to a boil.
Add the kale, cover, and decrease the heat to medium-high. Cook, stirring frequently to prevent scorching, until the greens are tender, 3 to 5 minutes. If the bottom of the pot becomes dry, add 2 to 3 tablespoons of water as needed to prevent scorching.
Remove from the heat and let rest uncovered until cool enough to handle, about 10 minutes. Drain the kale in a colander and firmly squeeze out as much water as possible; the kale should not be wet.
Transfer the kale to a food processor and process until finely chopped, about 10 pulses in all. Alternatively, finely chop the kale by hand with a sharp knife.
Put the onion, carrot, oil, and salt in the same large saucepan and stir to combine. Cover and cook over medium-high heat, stirring frequently, until the onion is translucent and the carrot is just tender, about 5 minutes.
Decrease the heat to medium, add the garlic, and stir to combine. Cook uncovered for 1 minute, stirring continuously to keep the garlic from burning.
Add the kale, the remaining ¼ cup of water, and the chile. Stir to combine. Cover and simmer, stirring frequently, until the vegetables are tender, about 5 minutes. Season to taste with pepper and additional salt if desired, then serve.
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