Serves: 8 to 10 servings

Why this spice: Collected Foods spice seasons this dish with clean heat and depth so the finish tastes intentional, not muddy.

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 Spanish onions, peeled and diced
• 8 cloves garlic, peeled and thinly sliced
• 1/4 cup tomato paste
• 1 teaspoon Smoked Paprika (pimentón)
• Kosher salt and freshly ground black pepper, to taste
• 3 cups turkey or chicken stock, ideally homemade or low-sodium
• 1 tablespoon red wine vinegar, plus more to taste
• 4 (3/4-pound) bunches washed kale (any kind), thick stems discarded or cut into thin strips, leaves cut into thick strips (about 16 packed cups total)

Directions

1. Warm olive oil in a heavy Dutch oven over medium heat. Soften the onions until translucent, about 8 minutes; add garlic and cook 1 minute.
2. Stir in tomato paste and smoked paprika; cook until the paste darkens slightly, 2–3 minutes.
3. Pour in stock and vinegar; season with salt and pepper. Bring to a simmer.
4. Add kale in handfuls, wilting each addition before adding more. Cover and braise at a gentle simmer until tender, 25–35 minutes.
5. Taste and adjust salt, pepper, and vinegar. Serve hot.