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Sauteed kale with garlic and chile

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Ingredients

  • 2 bunch es tuscan kale
  • 2 tablespoon olive oil
  • 2 tablespoon anchovy filets, topional
  • 2 tablespoon to 3 fat garlic cloves, finely chopped
  • 1/8 teaspoon red chili flakes, or to taste

Preparation

Baking Directions:

Remove the center ribs from the kale and discard.

Tear the leaves into bite-size pieces.

Rinse well but do not dry.

You want the moisture on the leaves to help them steam as they cook.

In a large skillet over medium heat, warm the oil.

Stir in the anchovies if using and cook until dissolved, about 1 minute.

Stir in the garlic and red chili flakes and cook until the garlic is slightly softened, about 1 minute.

Add the damp kale a handful at a time, letting each handful wilt slightly before adding more.

Toss well.

Cook until the greens are completely wilted, about 5 minutes.

If the kale is still tough but the pan is dry, splash in a little more water and let cook.

For very tough greens, you might need to repeat this.

Season the kale with pepper and salt to taste before serving.

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