Ingredients
- 1/4 cup extra-virgin olive oil
- 4 anchovy fillets
- 1 chile pepper, thinly sliced
- 3 to 4 cloves garlic, thinly sliced
- 1 large bunch or black kale, lacinato or dinosaur, stemmed and thickly shredded
- 1 cup ale
- Freshly grated nutmeg
- Salt and freshly ground black pepper
Directions
Heat extra-virgin olive oil in a small skillet over medium to medium-high heat. Add the anchovies and let them melt into the oil. Add the chile and garlic and cook for 2 minutes. Stir in the kale and let it wilt, turning it in the chile and garlic with tongs. Douse the pan with the ale and toss for 1 to 2 minutes more, than add nutmeg, and salt and pepper, to taste. Transfer the kale to a serving bowl and serve.
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By mgirocco@c-3usa.com
on October 07, 2011
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Agreed with the other reviewers. Kale was a little bitter so I added some carmelized sweet onion to balance, which really improved the dish.
By MediVeggie
Hotlanta, GA
on September 11, 2011
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I love anchovies and garlic, so I had high hopes. Unfortunately, it was not as good as I hoped and I made it exactly as indicated. I also don't eat a lot of kale, so maybe I'm just not used to the bitterness, thought the anchovies would temper it a bit more. Might try again to see if it's the same. For now, it's just "meh."
By Sooz Cooks
Northern CO
on November 08, 2010
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I really had high hopes for this recipe after seeing the episode. Garlic, ale, chili peppers, anchovies.... YUM. But everyone in my family agreed this dish was NOT good.... I followed the recipe exactly. My anchovies "melted" into the olive oil. I used an aneheim pepper but the kale turned out really bitter and just not good.
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