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Credit: Greg Dupree

Recipe Summary

prep:
50 mins
total:
50 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

The Walrus and the Carpenter, plus others, Seattle

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