Kale with Garlic, Anchovies and Ale (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1/4 cup extra-virgin olive oil |
4 anchovy fillets |
1 chile pepper, thinly sliced |
3 to 4 cloves garlic, thinly sliced |
1 large bunch or black kale, lacinato or dinosaur, stemmed and thickly shredded |
1 cup ale |
freshly grated nutmeg |
salt and freshly ground black pepper |
Directions:
1. 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.
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