Peel off the outer husk of the tomatillos and rinse thoroughly. Cut into quarters and toss with half the oil and salt and pepper to taste. Roast in a medium-hot wood oven until soft and beginning to char on the skins.

Meanwhile, prep the kale for cooking. Remove the leaves from the woody middle stems and wash thoroughly. Roughly chop the leaves or tear into smaller pieces with your hands. Blanch the kale for 15 seconds in a large pot of boiling water. Once the kale is cool enough to handle, squeeze out as much excess moisture as possible. (Note: you can skip the blanching step if you are patient enough to wilt your kale in the oven in batches. The kale in its raw state is going to be way too much to fit into all but the biggest ovens, but it will quickly wilt down to a fraction of the size.)

Once the tomatillos are done, remove from the oven and puree in a blender or food processor. meanwhile, preheat a dutch oven or other appropriate vessel in your oven. Add the remaining oil and the sliced onion. Sweat the onion until translucent, 3-4 minutes. Add the kale and tomatillo puree and season with salt and pepper to taste. Cook in the oven, stirring often, until the kale is tender. This should take approximately 30 minutes. If the kale begins to stick to the bottom of your vessel, deglaze with small amount of water. This caramelization will actually add more delicious flavor to the dish, so don’t worry. Also one final note – depending on the heat of your oven, you may want to place your cooking vessel on a rack so that you don’t have heat conducting directly into the bottom of the pan and possibly burning your kale. That’s it – simple as can be. Please enjoy.