Creamed Kale

Name: Creamed Kale
Ingredients: 1/4 cup olive oil; 3 shallots, minced (about 1/2 cup); 4 oil-packed anchovy fillets, chopped; 3 bunches dinosaur kale, stems removed and chopped, leaves thinly sliced (about 9 cups), divided; 1 cup water; 1/2 preserved lemon, minced; 1 teaspoon crushed red pepper; 1 1/2 cups heavy cream; 1 teaspoon fresh lemon juice (from 1 lemon); 1 teaspoon kosher salt; 1/4 teaspoon black pepper

11 ingredients

3 steps

Ingredients

1/4 cup olive oil
3 shallots, minced (about 1/2 cup)
4 oil-packed anchovy fillets, chopped
3 bunches dinosaur kale, stems removed and chopped, leaves thinly sliced (about 9 cups), divided
1 cup water
1/2 preserved lemon, minced
1 teaspoon crushed red pepper
1 1/2 cups heavy cream
1 teaspoon fresh lemon juice (from 1 lemon)
1 teaspoon kosher salt
1/4 teaspoon black pepper

Directions

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.
2

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