Anchovies? Yes, anchovies. I found this recipe in my new favorite cookbook High Flavor, Low Labor. When I first saw anchovies on the ingredient list, I turned the page and just kept looking. I’ve never tried anchovies, they just always seemed like they would be gross. However, J.M. Hirsh convinced me otherwise. And he was right! They melt into the greens and all that’s left is a great meaty flavor that goes perfectly with kale. Now I have to find something to do with the rest of the anchovies.
1 large bunch of kale
olive oil
3 oil packed anchovies
2 cloves of garlic, minced
1/4 to 1/2 teaspoon red pepper flakes
grated zest of 1 lemon
parmesan cheese
salt and pepper
Wash and roughly chop or tear the kale (bite size pieces). Heat the olive oil in a large sauce pan or deep skillet over medium high heat. When hot add the anchovies, garlic, and red pepper flakes. Saute until the anchovies break down and form a paste (this takes just a few minutes).
Add the kale (and a little water – about a 1/4 cup), cover and reduce the heat to medium. Cook about 8 minutes or until the kale is tender and all the water is about gone.
Add the lemon zest and parmesan cheese, taste for salt and pepper. Serve over small pasta or smashed potatoes.