Braised kale with Parmesan and crushed red pepper

Cacio e pepe-style braised kale
From Food & Wine, Dec. 2014
This is supposed to be a take on the cheese and pepper pasta flavors only coming to the rescue of kale.

Ingredients
1 pound kale leaves, torn into bite-size pieces
2 tablespoons butter
2 tablespoons oil
2 cups chicken broth
crushed red pepper
1/3 cup grated Parmesan cheese

Method
Melt butter and oil in a large deep pot. Add kale in batches, stirring until wilted. Add broth and bring to a simmer. Cook until kale is tender and broth is mostly absorbed, about 20 minutes. Season to taste with salt and crushed red pepper flakes. Top with cheese.

Rating: Fine enough. Could work with other sturdy greens as well.

And a place where you will never see kale on the menu just won a James Beard award in the America's Classics category: Archie’s Waeside, Le Mars, Iowa, was a running joke when I was growing up. Hasn't changed, apparently, although they now have their menu online, where you can see one of the a la carte selections is listed as simply "Jello." The America's Classics winners are selected for being a classic of their type and reflecting their region. Ouch.