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Prep time
20 minutes -
Cook time
2 hours -
Serves
4
Writer Notes
Here’s a mash-up of Samin’s Long Cook Vegetables and Impress Bittman’s Pasta Puttanesca. It’s an unlimited finest, salty, umami-rich kale dish that works mixed with pasta, as a aspect, below an egg, or over rice. —Sarah Hornung
Ingredients
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4 tablespoons
Olive oil
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4-6
Anchovies
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4
Cloves of garlic, overwhelmed
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1
Shallot, finely chopped
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1 teaspoon
Beaten crimson chili flakes
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1/4 cup
Oil cured olives
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2 tablespoons
Capers
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4
Springs of parsley — no must snatch the leaves or chop
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2 kilos
Tuscan or lacto kale
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14 ounces
Canned tomatoes
Instructions
- First, a warning, there’ll not be any longer any such thing as a manner across the truth that the kale will must prepare dinner for 2 hours, I’ve tried to slash assist the time assist, I’ve tried this in my On the spot Pot, it qualified isn’t as fair. Don’t safe this whilst you happen to are hungry. Don’t originate at 8:00 PM — except you are in Spain and draw to private dinner at 11:00 PM.
- Attach aside a shapely Dutch oven or the same pot over low heat. Add oil, anchovies, garlic, onion, crimson pepper flakes, olives, and capers and creep to combine. Gently prepare dinner mixture, stirring every so often, till the garlic and shallot are qualified very evenly sizzling, 5 to 7 minutes — Fabricate now no longer brown.
- Within the slash price of warmth to very low and add the kale, the parsley, the can of tomatoes, and 1 teaspoon of salt, creep to combine and cowl the pot.
- Here’s the piece that requires patience, allow the kale to prepare dinner about 45 minutes till the steam has brought on them to utterly wilt and then take a look at them and creep them and attach the lid assist on and prepare dinner for 1 hour and 15 minutes extra, stirring every 20 minutes or so, till the 2 hour tag.
- Fish out the parsley stems and leaves and abet sprinkled with Parmesan.