- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
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.
