Spicy Tuscan Kale

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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.