Spicy Tuscan Kale
Inspired by Ruth Reichl, this dish makes the best use of anchovies I ever had, the great flavor shines through without any fishiness.
- Duration
- Cook Time
- Prep Time
- 4 ServingsServings
Ingredients
- 3 bunches of kale, preferably Lacinato
- 1 Tbsp. olive oil
- 4 anchovies
- 2 onions, coarsely chopped
- Chile flakes (optional)
- Salt and pepper to taste
- 4 cloves garlic, smashed
- 1/4 cup bread crumbs
Preparation
1 Strip the kale from the ribs and tear into pieces.
2 Bring a large pot of salted water to a boil. Add the kale and cook for about 1 minute, then drain and run under cold water. Set aside.
3 Heat a large frying pan over medium high heat, add oil. Add anchovies and stir to break them up. Add onion, chile flakes and salt and pepper.
4 Add garlic and cook until it is all fragrant. Add the kale and toss with breadcrumbs.
Special instructions
Inspired by Ruth Reichl, this dish makes the best use of anchovies I ever had, the great flavor shines through without any fishiness.
