Kale & Anchovy Recipe
Lacinato kale, anchovy, pickled chilies, stracciatella, parmigiano
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Ingredients
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Vegetables
Seafood
Condiments
Dairy
Method
Preparation
- 1
Prepare the Kale
Remove the stems from the lacinato kale and chop the leaves into bite-sized pieces.
- 2
Prepare the Anchovy
Drain the anchovy fillets and chop them finely.
- 3
Prepare the Chilies
Measure out the pickled chilies and chop them into small pieces.
- 4
Grate the Cheese
Grate the Parmigiano-Reggiano cheese using a fine grater.
Cooking
- 5
Sauté the Kale
In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped kale and sauté for about 5-7 minutes until wilted and tender.
- 6
Add Anchovies
Add the chopped anchovy fillets to the skillet with the kale and cook for an additional 2-3 minutes until the anchovies dissolve and flavor the kale.
- 7
Incorporate Chilies
Stir in the chopped pickled chilies and cook for another minute to combine the flavors.
Assembly
- 8
Plate the Dish
Transfer the sautéed kale and anchovy mixture to a serving plate or bowl.
- 9
Add Stracciatella
Top the mixture with dollops of stracciatella cheese.
- 10
Finish with Parmigiano
Sprinkle the grated Parmigiano-Reggiano over the top for added flavor.
