Greg Dupree
Prep Time
50 Mins
Total Time
50 Mins
Yield
Serves 8

How to Make It

Step 1

Heat oil in a large skillet over medium; add shallots, and cook, stirring often, until fragrant, about 2 minutes. Add anchovies and chopped kale stems, and cook, stirring often, until stems become tender, about 20 minutes.

Step 2

Add water, preserved lemon, crushed red pepper, and kale leaves, stirring to combine. Cover and cook over medium, stirring occasionally, about 20 minutes.

Step 3

Stir in cream; cook over medium, stirring often, until kale is tender, about 5 minutes. Stir in lemon juice, salt, and black pepper. Serve immediately.

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