Roasted Octopus with Kale

Instructions

1. 1

   Bring water and white wine to a boil in a large pot with 1 tsp salt. Add octopus, rosemary, and thyme. Reduce heat and simmer for 35-40 minutes until octopus is tender when pierced with a fork.

   Tip: The octopus is done when the suckers release easily from the skin.

2. 2

   Remove octopus from the pot and let cool for 5 minutes. Cut tentacles from the head and pat dry with paper towels. Cut into 2-inch pieces.

   Tip: Drying the octopus helps it achieve a crispier exterior when roasted.

3. 3

   Preheat oven to 425°F (220°C). In a small bowl, combine 3 tbsp olive oil, 3 minced garlic cloves, lemon zest, sea salt, black pepper, and red pepper flakes.

4. 4

   Toss octopus pieces with the garlic-herb oil mixture and spread on a baking sheet in a single layer. Roast for 8-10 minutes until edges are slightly charred.

   Tip: Don't overcrowd the pan to ensure proper browning.

5. 5

   While octopus roasts, massage kale with remaining 3 tbsp olive oil, 3 minced garlic cloves, and a pinch of salt for 2 minutes until softened.

   Tip: Massaging the kale breaks down the fibers and makes it more tender.

6. 6

   Arrange massaged kale on a serving platter and top with roasted octopus pieces.

7. 7

   In a small bowl, whisk together lemon juice and red wine vinegar. Drizzle over the octopus and kale.

8. 8

   Serve immediately while the octopus is still warm, garnished with additional fresh herbs if desired.