Recipe courtesy of Rachael Ray

Kale with Garlic, Anchovies and Ale

Name: Kale with Garlic, Anchovies and Ale
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
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

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Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 servings

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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.