Kale With Potatoes, Anchovies and Hot Pepper
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- About 4 tablespoons olive oil
- 2large cloves garlic, minced
- 1½pounds small red potatoes, scrubbed, halved and sliced ¼-inch thick
- 1½pounds kale, stripped and washed, cut in ½-inch strips
- ½cup water
- ½teaspoon crumbled dried hot chili peppers or crushed hot pepper
- 6anchovy fillets, drained and cut into ½-inch pieces
- Lemon juice
- Freshly ground black pepper
Preparation
- 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.
- Step 2
Cover and cook over medium-low heat until potatoes are just barely tender, about 30 minutes, stirring occasionally.
- Step 3
Add anchovies and lemon juice to taste. Toss with olive oil to taste. Serve sprinkled with black pepper.
Private Notes
Comments
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
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