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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.