Kale Puttanesca
Ingredients
- 4 tablespoons Olive oil
- 4-6 Anchovies
- 4 Cloves of garlic, crushed
- 1 Shallot, finely chopped
- 1 teaspoon Crushed red chili flakes
- 1/4 cup Oil cured olives
- 2 tablespoons Capers
- 4 Springs of parsley — no need to remove the leaves or chop
- 2 pounds Tuscan or lacto kale
- 14 ounces Canned tomatoes
Instructions
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