I’m an anchovy FREAK. I really noticed it when I was about 13 years old and went gaga for a certain restaurant’s Caesar salad. When I was 17 and saw Jamie Oliver throw anchovy fillets into some hot olive oil and watched them dissolve and flavor that oil, the freak got geek. When I ordered pizza with extra cheese and saw I could get anchovy fillets for a few cents more, I solidified the fact: anchovies. are. the. bomb.
So when I put anchovies in butter, when I sneak them into persillade, when I feel happiness knowing there’s a tube of them in the fridge (perfection), and a tin of them in the cupboard (amaze), I revel in letting my freak flag fly. And then I remember–it’s really not that freaky at all. It’s incredibly wholesome, eating a tiny fish. It gives me all those tasty nutrients just like the big catches. I think that’s what keeps me coming back, what I realize–you crave what they can give you. There’s nothing fancy about this dish. There can’t be. It is what it is. Thank goodness.
Braised Kale with Lemon and Anchovies
Ingredients
- 1 head kale any variety, stems removed and leaves roughly torn
- 2 tablespoons fat of choice I used duck fat--butter, lard or coconut would be great, too
- 1 tablespoon anchovy paste or 4 anchovy fillets from a tin
- 1 clove garlic finely chopped and smashed
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- zest of one lemon
- juice of one lemon
Instructions
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In a large skillet, heat your fat of choice over medium high.
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Add in the anchovies, stirring around the hot fat until the anchovies have melted and incorporated themselves.
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Add in the torn kale leaves, gently tossing as they wilt from the heat.
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Cook for about 2 minutes, then add the garlic, sea salt and black pepper.
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Turn the heat up to high and cook for another minute or two, until some of the kale leaves get crispy.
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Take the skillet off the heat, then add the lemon juice and zest. Toss to evenly coat.
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Serves 4. It might not hurt to sprinkle some toasted and finely chopped nuts over this, but I'm not in charge here.
Julia
Excellent! Thank you for such a flavorful, easy recipe. This will become a regular in our rotation.
Lucia Hawley
So thrilled to hear this one will be in the regular rotation now! Happy cooking!