Kale with Potatoes, Anchovies, and Hot Pepper

Name: Kale with Potatoes, Anchovies, and Hot Pepper
Yield: 4 servings as a side dish
Cuisine: American
Ingredients: About 4 tablespoons olive oil; 1 tablespoon minced garlic (2 large cloves); 1 tablespoon minced garlic (2 large cloves); 1½ pounds small red potatoes, scrubbed, halved, then sliced ¼ inch thick; 1½ pounds kale, stripped and washed (see Preparation), cut in ½-inch strips; ½ cup water; ½ teaspoon crumbled, dried hot chili-peppers or crushed hot pepper; ½ teaspoon crumbled, dried hot chili-peppers or crushed hot pepper; 6 anchovy fillets, drained and cut into ½-inch pieces; Lemon juice; Black pepper

Preparation info

4
servings as a side dish

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Sturdy and flavorful, this is for lovers of simple, straightforward food. Although I would be satisfied with this dish and a tomato or pepper salad, the strong, earthy kale will complement a roast leg of lamb, pork, or smoked ham.

Ingredients

About 4 tablespoons olive oil
1 tablespoon minced garlic (2 large cloves)

Americas
Europe
United Kingdom
United States
Germany
Side dish
Fish course
Pescatarian
Gluten-free

Method

Heat 2 tablespoons oil in a flameproof casserole; add garlic and stir over low heat until lightly colored. Add potatoes; toss. Add kale, water, and chilies.
Cover and cook over medium-low heat until potatoes are just barely tender, about 30 minutes, stirring now and then.
Add anchovies and lemon juice to taste. Toss with olive oil to taste. Serve, spr