Sweet Sour Kale With Garlic Anchovy Recipes

Steps:

• 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.

Steps:

• Cook 5 sliced garlic cloves in 1/4 cup olive oil in a pot over medium-low heat until sizzling, 1 minute. Add 1 pound chopped kale and stir until wilted, 3 to 5 minutes. Increase the heat to medium. Add 2 tablespoons cider vinegar, 1/2 teaspoon kosher salt and a pinch of red pepper flakes. Cook, stirring, until tender, 5 minutes.

Steps:

• Cook 1 pound chopped kale in salted boiling water until tender, 3 minutes. Drain. Add 2 tablespoons olive oil, 1 sliced red onion, 3 smashed garlic cloves and 1/4 teaspoon kosher salt to the pot. Cook over medium heat, stirring, until lightly browned, 10 minutes. Stir in 1/4 cup red wine vinegar and 1 tablespoon sugar. Add the kale and cook, tossing, 1 minute. Season to taste.

Steps:

• Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
• Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.

Steps:

• Bring a heavily salted pot of water to a boil. Cook pasta until al dente. Drain.
• Meanwhile, heat oil in the largest skillet you have. Add chiles and a pinch of salt and toast until golden, 1 to 2 minutes.
• Add smashed garlic, capers and anchovies. Let cook until everything is golden, the capers look crisp around the edges and the anchovies have dissolved into the oil, about 3 to 4 minutes. (You can help anchovies dissolve by mashing them with a wooden spoon as they cook.) Add kale and 2 tablespoons water and sauté until kale wilts and cooks in the pan and is well coated with oil, about 5 minutes. You might have to add more water if the water evaporates before the kale finishes cooking.
• Add drained pasta and toss well. Add more salt if necessary and plenty of black pepper, and serve drizzled with more oil and a squeeze of lemon if the dish needs a lift. Cheese isn't necessary but if you like pecorino and have some on hand, feel free to shower it on top.

Steps:

• Bring a large pot of salted water to a boil. Submerge the kale in the boiling water and cook, stirring once or twice, for 4 minutes. Drain and set aside.
• Heat the olive oil in a large pot over very low heat. Add the garlic, anchovies, salt, and red pepper flakes. Cook, stirring frequently, until the anchovies have disintegrated and the garlic is just beginning to brown, about 10 minutes. Add the tomato paste and continue cooking, stirring constantly, until the tomato paste has turned a deep, brick-red color, about 10 minutes.
• Add the kale and 1/4 cup water to the pot and continue to cook, stirring constantly, until the kale and the tomato mixture have fully combined, all of the water has evaporated, and the kale is fully tender, about 10 minutes. If the water evaporates too quickly, add a few extra tablespoons so that the kale has time to cook fully. Serve immediately.

Steps:

• Cook the kale in a large pan of boiling water for about 4 mins until just tender. Drain, then place the empty pan back on the heat with the oil. Sizzle the garlic and anchovy, then add the sugar and vinegar and bubble for a moment. Toss the kale back into the pan to reheat, then tip everything into a side dish.