Tuscan Kale with Whipped Ricotta

1. Prepare the Kale

If using cavolo nero or lacinato kale, remove the tough stems and roughly chop the leaves.

2. Sauté Garlic and Chile

Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the thickly sliced garlic and thinly sliced chile to the oil. Let them sauté for about 2 minutes until the garlic is fragrant and the chile starts to soften.

3. Cook the Kale

Add the kale to the pot, tossing it with the garlic and chile to coat it evenly in the flavored oil. Season the kale generously with flaky sea salt. Pour in 3/4 cup of water, cover the pot, and let the kale steam for 15 to 20 minutes. The kale is ready when it is soft and wilted.

4. Drain and Cool the Kale

Once the kale is cooked, drain it in a colander and let it cool slightly.

5. Prepare Whipped Ricotta

In a small bowl, whisk together the fresh ricotta and 1/4 cup of olive oil until the mixture is smooth and creamy. If needed, add up to 2 tablespoons of warm water to achieve a light, airy consistency.

6. Assemble the Dish

To serve, spread the whipped ricotta evenly on a serving plate. Arrange the drained kale on top of the ricotta. Finish with a sprinkle of flaky sea salt.