Braised Kale with Anchovies and Garlic

Name: Braised Kale with Anchovies and Garlic
Yield: Serves 4 to 6
Ingredients: 2 bunches kale, tough stems removed, leaves and tender stems cut into bite-size pieces; 2 tablespoons olive oil; 4 garlic cloves, minced; 4 anchovy fillets packed in oil; 2 teaspoons salt; 1/4 teaspoon crushed red pepper flakes; 1/4 cup tomato paste

January 24, 2012

Green leafy vegetables like kale are extremely healthy, and kale is one of our favorites. The key to this recipe is cooking the anchovies and garlic until they are falling apart, almost melting into the dish. If you have an aversion to anchovies, feel free to leave them out. Just add a pinch more salt. Serve alongside Mediterranean Lamb Balls (page 24)

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