Kale a la Espanola

KaleServes 2 as a side dish

2 tablespoons Olive oil
2 Anchovy fillets, chopped
1 Garlic clove, chopped
3 tablespoons Raisins, soaked in hot water for at least 1 hour and then finely chopped
1 large bunch Kale, washed, trimmed and roughly chopped
3 tablespoons Pine nuts, freshly toasted
1 Lemon, juice only


We love this dish — the anchovies and raisins melt right in, and people will want to know the secret of why it tastes so magical!

Heat the oil in a saute pan, and add anchovies — they’ll melt right away. Add the garlic, and when it sizzles, add the raisins. Add the kale all at once and stir, until it is just barely cooked. Add pine nuts and a squeeze of lemon to finish. Salt is not usually necessary because of the anchovies, but taste to be sure!

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