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Braised Kale with Lemon and Anchovies

Course Side Dish
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Author Lucia Hawley

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

  1. In a large skillet, heat your fat of choice over medium high.
  2. Add in the anchovies, stirring around the hot fat until the anchovies have melted and incorporated themselves.
  3. Add in the torn kale leaves, gently tossing as they wilt from the heat.
  4. Cook for about 2 minutes, then add the garlic, sea salt and black pepper.
  5. Turn the heat up to high and cook for another minute or two, until some of the kale leaves get crispy.
  6. Take the skillet off the heat, then add the lemon juice and zest. Toss to evenly coat.
  7. Serves 4. It might not hurt to sprinkle some toasted and finely chopped nuts over this, but I'm not in charge here.