Spiced Tuscan Kale

August 1, 2010

A friend came by yesterday with armfuls of Lacinato Kale from her garden. I’d already bought tiny new potatoes for dinner, and corn and tomatoes, and I had a pan of peppers, onions and green garlic on the stove, sending that spectacular fresh garlic aroma up into the air. But it seemed a shame not to use the kale while it was still hours from the earth, so I poked around in the refrigerator until I came up with this dish. We all liked it so much that I’m calling to ask for more kale; I could eat this every day.

Spicy Tuscan Kale

Strip 3 bunches of Lacinato kale from the ribs and coarsely tear them into pieces. Drop them into a few quarts of boiling salted water for about a minute, drain and run under cold water to stop the cooking. Set aside.

Pour a glug or two of olive oil into a frying pan, and add 4 anchovies. Stir about until the little fish disintegrate, then add two coarsely chopped onions. Shake in some chile flakes and salt and pepper to taste. Add 4 smashed cloves of garlic and cook until it is all insanely fragrant. Add the kale and a bit more oil and cook just until it comes together into a dark, soft, glorious mush. Toss with grated Parmesan and crisp bread crumbs.

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