Take a ton of kale and cook it slow and low with olive oil and garlic. The velvety result is nothing short of alchemy. This makes a perfect (and healthy) side to any wintry meal.
Ingredients:
- 1/4 cup olive oil
- 1 tablespoon fennel seeds
- 1/2 teaspoon red pepper flakes
- 12 cloves garlic, thinly sliced
- 2 anchovy fillets, finely chopped
- 1 quart chicken stock or bone broth
- 4 pounds Tuscan kale
- Salt and pepper
- Heat oil in a wide pot over medium-high heat. Add fennel seeds, red pepper flakes, garlic, and anchovies; cook until fragrant, 1 to 2 minutes.
- Add stock; bring to a boil. Add Tuscan kale and salt and pepper to taste. Cook, covered, stirring occasionally, until leaves are somewhat wilted, 4–5 minutes. Reduce heat to medium-low; simmer, covered, until very tender, 40–45 minutes more.