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)
Recipe information
Yield
Serves 4 to 6
Ingredients
Preparation
Step 1
Bring a large pot of salted water to a boil. Submerge the kale in the boiling water and cook, stirring once or twice, for 4 minutes. Drain and set aside.
Step 2
Heat the olive oil in a large pot over very low heat. Add the garlic, anchovies, salt, and red pepper flakes. Cook, stirring frequently, until the anchovies have disintegrated and the garlic is just beginning to brown, about 10 minutes. Add the tomato paste and continue cooking, stirring constantly, until the tomato paste has turned a deep, brick-red color, about 10 minutes.
Step 3
Add the kale and 1/4 cup water to the pot and continue to cook, stirring constantly, until the kale and the tomato mixture have fully combined, all of the water has evaporated, and the kale is fully tender, about 10 minutes. If the water evaporates too quickly, add a few extra tablespoons so that the kale has time to cook fully. Serve immediately.
