Sweet & sour kale with garlic & anchovy
- Good Food team
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Serves 4
Easy
Prep: 5 mins
Cook: 10 mins
A star rating of 3.5 out of 5.2 ratingsRate
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A great side dish to serve with lamb, or try it tossed through pasta
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Quick roast lamb
A star rating of 4.3 out of 5.22 ratings
Ingredients
Nutrition
Units:
MetricUS
-
400g kale
shredded
-
4 tbsp olive oil
-
4 garlic cloves
sliced
-
2 anchovies
chopped
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1 tsp golden caster sugar
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1 tbsp red wine vinegar
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Nutrition: per serving
-
kcal146
-
fat13g
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saturates2g
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carbs4g
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sugars3g
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fibre0g
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protein4g
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salt0.31g
low
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Method
-
step 1
Cook the kale in a large pan of boiling water for about 4 mins until just tender. Drain, then place the empty pan back on the heat with the oil. Sizzle the garlic and anchovy, then add the sugar and vinegar and bubble for a moment. Toss the kale back into the pan to reheat, then tip everything into a side dish.
RECIPE TIPS
TIP
For a vegetarian version of this dish, swap the anchovy for half a deseeded, chopped red chilli.
Recipe from Good Food magazine, November 2008
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A star rating of 3.5 out of 5.2 ratings
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