- 400g kale, shredded
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 garlic cloves, sliced
- 2 anchovies, chopped
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- 1 tsp golden caster sugar
- 1 tbsp red wine vinegar
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.
TipFor a vegetarian version of this dish, swap the anchovy for half a deseeded, chopped red chilli.