Heat the EVOO in a small skillet over medium to medium-high heat. Add the anchovies and let them melt into the EVOO. Add the chili and garlic and cook for 2 minutes. Stir in the kale and let it wilt, turning it in the chili and garlic with tongs. Douse the pan with the ale and toss for 1-2 minutes more, than add nutmeg, and salt and pepper, to taste. Transfer the kale to a serving bowl and serve.