Kale with Garlic and Anchovies (if you feel like it)


  • 1 bunch Kale - stemmed and chopped
  • 1/4 cup extra virgin olive oil
  • 2-10 anchovy fillets, chopped (Depends how much you like them. Add 0 if you don't like them at all)
  • 2 cloves minced garlic
  • 1 tsp red pepper flakes


  1. Blanch the Kale - Bring a pot of water to a boil and salt it (big big pinch. Use all your fingers to get it.) Get another bowl and fill it with ice water, big pinch of salt and have it on the ready.
  2. Submerge the Kale into the water and watch as it turns bright green.
  3. Let it simmer as long or as short as you want. I like about four minutes. But do more or less based on your taste.
  4. When you're ready pull it out of the hot water and plunge it into the ice bath to shock it.
  5. When it's cooled drain it and chop it.
  6. Now saute
  7. Combine the oil, anchovies, garlic and red pepper in a large, deep skillet over medium-low heat. The heat is important here so pay attention.
  8. Cook, stirring occasionally until the anchovies start to melt into the oil (if you're using them) and the garlic begins to color - about five minutes
  9. Add the Kale and raise the heat to medium-high. (Season it here if you aren't using anchovies. If you are using the anchovies there is no need for extra salt.)
  10. Continue to cook until the Kale is heated through
  11. Taste it and congratulate yourself for adding this super food to your table.

Two variations:
Add a can of cannellini beans after you add in the Kale to the saute and warm them through.
Add a pound of sausage, pork or chicken, after you saute the anchovies and garlic.  When it’s cooked through then add the Kale and proceed.


  1. Anne Pasi January 29, 2012 at 12:04 am · Reply

    I love kale. I’ll have to try blanching next time. I usually just saute it straight out of the gate.

Leave a Reply

Back to top