Kale with Garlic, Anchovies and Ale
Kale with Garlic, Anchovies and Ale
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  • 1/4 cup extra virgin olive oil (EVOO)
  • 4 anchovy fillets
  • 1 chili pepper, thinly sliced
  • 3-4 cloves garlic, thinly sliced
  • 1 large bunch black kale, lacinato kale or dinosaur kale, stemmed and thickly shredded
  • 1 cup ale
  • Freshly grated nutmeg
  • Salt and freshly ground black pepper

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.

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