I haven't been great at keeping up with recipe write-ups lately. I still have recipes from Thanksgiving that need written up. Plus some curries, breads, and soups. But I'll start with today's recipe and work my way through from there.

Recipe-as-written this was meant to be a Swiss chard (silverbeet) dish. But I didn't have any Swiss chard and TF doesn't like it anyway, so I opted to make it with kale instead.

I quite liked this. So did TF. Sadly, the Kidlet wasn't a fan. But she liked the last kale dish I made, so she just had some of that with dinner instead.

Chopped Greens with Lemon and Anchovy

Slightly adapted from Vegetable of the Day by Kate McMillan

Ingredients

• 400-450g kale or Swiss chard (silverbeet)
• 3 Tbsp. olive oil, divided
• 3/4 c. chicken or vegetable stock, divided
• 2 oil-packed anchovies
• 2 Tbsp. lemon juice
• pepper, to taste
• 1/2 onion, chopped
• 1/2 c. diced tomatoes

Directions

1. Cut the leaves from the stems of the kale.
2. Cut the kale leaves into ribbons (chiffonade) and set them aside.
3. Cut the stems crosswise into 1cm chunks, discarding the tough end pieces.
4. Heat 1 Tbsp. of the oil over medium heat.
5. Add the stems and cook for ~5 minutes.
6. Add 1/4 c. of the stock and cook for another 4 minutes.
7. Push the stems to one side of the pan and add the anchovies to the other side.
8. Cook and mash the anchovies until they break down.
9. Mix the stems with the anchovies.
10. Turn off heat and stir in the lemon juice and mix in freshly ground pepper to taste.
11. Stir around in the hot pan for a minute or so, then transfer to a serving dish.
12. Once the pan has been thoroughly scraped out, return to medium heat and add the remaining 2 Tbsp. of oil.
13. Add the onion and cook for 6-7 minutes.
14. Add the chopped leaves one large handful at a time.
15. Once all the greens have been added and slightly wilted, add the remaining stock along with the tomatoes.
16. Cook, stirring occasionally, for ~10 minutes.