Kale & Anchovy Recipe
Lacinato kale, anchovy, pickled chilies, stracciatella, parmigiano.
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Ingredients
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Greens
Seafood
Condiments
Dairy
Method
Preparation
- 1
Wash the Kale
Rinse the lacinato kale under cold water to remove any dirt or grit. Shake off excess water and pat dry with a clean towel.
- 2
Prepare the Anchovies
Drain the anchovy fillets from the can or jar and set them aside. You may choose to chop them into smaller pieces if desired.
- 3
Chop the Pickled Chilies
Using a sharp knife, chop the pickled chilies into smaller pieces for easier incorporation into the dish.
- 4
Grate the Parmigiano
Use a grater to finely grate the Parmigiano cheese and set it aside for topping the dish.
Cooking
- 5
Sauté the Kale
In a large skillet, heat a drizzle of olive oil over medium heat. Add the washed lacinato kale and sauté for about 5-7 minutes until it’s wilted and tender. Season with salt and pepper to taste.
- 6
Add Anchovies and Chilies
Once the kale is wilted, add the anchovy fillets and chopped pickled chilies to the skillet. Stir well, allowing the anchovies to break down and meld into the kale for about 2-3 minutes.
- 7
Add Stracciatella
Remove the skillet from heat and gently fold in the stracciatella cheese, allowing it to melt slightly into the warm kale mixture.
Serving
- 8
Plate the Dish
Transfer the kale and anchovy mixture to a serving platter or individual plates. Sprinkle the grated Parmigiano cheese generously over the top.
- 9
Garnish and Serve
Optionally, garnish with additional pickled chilies or a drizzle of olive oil if desired. Serve warm.
