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

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