Cray-cray for kale

It seems like everyone’s gone a little kale crazy. Kale smoothies, kale chips. But keeping it simple is the way to go, for two standout reasons. If you fiddle around with the best ingredients you run the risk of resenting them, they are sucking time from you! Second, the best ingredients need nothing much to deliver up their health properties and their tastiness. Respect that.

Kale is a hardy cabbage really, like the kind of cabbage you can imagine living wild. It is part of the brassica family so has relations who are cauliflowers and broccoli, but we eat the leaves and no real head forms in the middle. it’s an intense green, and has similarities to spinach and silver beet.

Here’s a way to serve it that’s respectful and simple:

Braised Kale

1 bunch kale, washed and roughly chopped

3 tablespoons good quality extra virgin olive oil

1 clove garlic, finely sliced

2 anchovy fillets

Pinch of chilli flakes

Salt and pepper

Grilled country style bread

Perhaps a poached egg on top?

 

Blanch the chopped kale until just tender, then drain and set aside.

Sauté garlic and chilli gently in olive oil.

Add the anchovy fillets and kale and season with a little salt and pepper.

Cook covered very gently until the kale is soft.

Serve on grilled sourdough, with a splash of extra oil.

 

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