Kale With Potatoes, Anchovies and Hot Pepper

By Moira Hodgson

Published January 5, 1991

Total Time
45 minutes
Rating
4(32)
Comments
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Featured in: FOOD; Winter Greens Add a Touch of Color During the Winter

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Ingredients

Yield:4 servings

  • About 4 tablespoons olive oil

  • 2 large cloves garlic, minced

  • 1 ½ pounds small red potatoes, scrubbed, halved and sliced ¼-inch thick

  • 1 ½ pounds kale, stripped and washed, cut in ½-inch strips

  • ½ cup water

  • ½ teaspoon crumbled dried hot chili peppers or crushed hot pepper

  • 6 anchovy fillets, drained and cut into ½-inch pieces

  • Lemon juice

  • Freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

37 grams carbs; 5 milligrams cholesterol; 320 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 10 grams fiber; 343 milligrams sodium; 10 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat two tablespoons oil in a flameproof casserole, add garlic and stir over low heat until lightly colored. Add potatoes; toss. Add kale, water and chilies.

  2. Step 2

    Cover and cook over medium-low heat until potatoes are just barely tender, about 30 minutes, stirring occasionally.

  3. Step 3

    Add anchovies and lemon juice to taste. Toss with olive oil to taste. Serve sprinkled with black pepper.

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Ratings

4 out of 5
32 user ratings
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Comments

David

This one's a loser. First of all, the instructions don't add up. Even sliced to a quarter inch, those potatoes have to cook longer than a half hour to be edible. And you'll need plenty more than half-cup of water if you don't want to burn your pot. Even with these amendments, it was like prison food. While I don't make great claims for myself as a cook, if something doesn't come out right I can usually tell what went wrong and how to improve it. As for this recipe: my advice is don't bother

David

This one's a loser. First of all, the instructions don't add up. Even sliced to a quarter inch, those potatoes have to cook longer than a half hour to be edible. And you'll need plenty more than half-cup of water if you don't want to burn your pot. Even with these amendments, it was like prison food. While I don't make great claims for myself as a cook, if something doesn't come out right I can usually tell what went wrong and how to improve it. As for this recipe: my advice is don't bother

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