I had a nice bunch of kale to cook with and wanted to try something new. The addition of the lemon and anchovies add a nice kick of flavor to this dish. I served this over brown rice and topped it with a bit of shaved parmesan cheese to make this a fully satisfying meal.
Tuscan Kale with Anchovy
4 bunches of kale
2 tablespoons extra virgin olive oil
2 gloves garlic, minced
8 olive oil-packed anchovy fillets, drained and minced
1/2 teaspoon red pepper flakes
1 tablespoon freshly squeezed lemon juice
2 teaspoons lemon zest, shredded
Trim away the rough ends of the kale and chop into bite-sized pieces.
In a wok over medium-high heat, warm the olive oil until shimmering. Add the garlic and anchovies and cook, stirring, just until garlic is golden, about 1 minute. Add the kale, salt and 1 cup of water. Cook, stirring occasionally, until kale is tender, about 10 minutes. Stir in red pepper flakes, lemon juice and zest. Transfer to a platter and serve at once. Enjoy!
Attenborough, A., & Kimm, J. (2008). Williams-Sonoma: Cooking fir Friends. Menlo Park, CA: Oxmoor House.