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.