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Add a photoServings: 2
Ingredients
- 450 gm kale washed
- 3 Tbsp. extra virgin olive oil
- 6 lrg anchovy fillets rinsed
- 2 x plump cloves of garlic minced
- 1 x juice of half a lemon
- 1 Tbsp. capers rinsed Roughly chop the kale. Put a little water in a heavy pan.
Directions
- When it comes to the boil throw in the kale and cover tightly with a lid.
- Leave to cook for a minute or possibly two shaking the pan to stop it sticking.
- Drain.
- Hot the oil in a shallow pan or possibly better still a wok.
- Chop the anchovy fillets and toss them with the garlic.
- Throw the mix into the warm oil.
- Stir and as soon as the garlic turns a pale gold (this may be no more than a few seconds) add in the kale.
- Cook for a few seconds then add in the lemon juice capers a little salt and a lot of pepper.
- Serve while warm and sizzling.
- Serves 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 2 servings | |
| Calories 249 | |
| Calories from Fat 187 | 75% |
| Total Fat 21.25g | 27% |
| Saturated Fat 2.93g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 187mg | 8% |
| Potassium 615mg | 18% |
| Total Carbs 13.95g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 0.02g | 0% |
| Protein 4.63g | 7% |
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