For a vegetarian version of this dish,
swap the anchovy for half a deseeded,
chopped red chilli.
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.