Ingredients
- About 4 tablespoons olive oil
- 2 large cloves garlic, minced
- 1 ½ pounds small red potatoes, scrubbed, halved and sliced 1/4-inch thick
- 1 ½ pounds kale, stripped and washed, cut in 1/2-inch strips
- ½ cup water
- ½ teaspoon crumbled dried hot chili peppers or crushed hot pepper
- 6 anchovy fillets, drained and cut into 1/2-inch pieces
- Lemon juice
- Freshly ground black pepper
- Nutritional Information
Nutritional analysis per serving (4 servings)
337 calories; 15 grams fat; 2 grams saturated fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 42 grams carbohydrates; 9 grams dietary fiber; 6 grams sugars; 12 grams protein; 5 milligrams cholesterol; 317 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
- Cover and cook over medium-low heat until potatoes are just barely tender, about 30 minutes, stirring occasionally.
- Add anchovies and lemon juice to taste. Toss with olive oil to taste. Serve sprinkled with black pepper.
Dining and Cooking