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.
Add water, preserved lemon, crushed red pepper, and kale leaves, stirring to combine. Cover and cook over medium, stirring occasionally, about 20 minutes.
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.
The Walrus and the Carpenter, plus others, Seattle