I needed a quick vegetable side to complement a pasta dish TF was making for dinner the other day. We were out of a lot of our usual staples, so my options were somewhat limited. But we did have (more-or-less) what we needed for this kale dish. And, while the Kidlet didn't care for it, TF and I both liked it.

Sautéed Kale with Anchovies

Slightly adapted from Vegetable of the Day by Kate McMillan

Ingredients

• 300g frozen kale or 450g fresh¹
• 1 Tbsp. olive oil
• 2 cloves garlic, minced
• 4-6 oil-packed anchovies
• 1/2 c. water
• 1/4 tsp. coarse sea salt
• 1/4 tsp. red pepper flakes
• 1 tsp. grated lemon zest
• 1/2 Tbsp. lemon juice

Directions

1. If necessary, rinse the kale well, then trim and chop.
2. Heat the oil over medium-high heat.
3. Add the garlic and anchovies and sautée for 1-2 minutes.
4. Add the kale, water, and salt and cook until kale is tender (~10 minutes).
5. Stir in pepper flakes, lemon zest, and lemon juice and serve.

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¹ You'll need to start with a bit more kale if using fresh to account for loss when trimming out the tough stems and central ribs. ^Back