Kale has been hard to find in Australia, so when I came across it last week I bought two huge bunches and ate it like a maniac every single day until I ran out.
My inspiration for this kale dish was pure Melissa Clark and it was a favorite from a week of chronic kale consumption.
I’m loving reading through Cook This Now. Besides Melissa’s helpful tips, suggestions, and warm guidance in the kitchen – her love of anchovies wasn’t lost on me. I have been meaning to incorporate these wimpy fish into my cooking more. I knew they have a lot of potential, I just never took the time to figure out how to use them properly.
After reading her Asparagus with Anchovy Breadcrumbs and Tuscan Kale with Garlic recipes, that was it. I went out the next day and bought myself a tin.
The key to this dish IS Melissa’s anchovy breadcrumbs. When you cook the anchovies, they end up disintegrating in the pan, leaving only a rich savory flavor that makes a perfect foil for the mild kale and lemony artichoke hearts.
If you’re not down with anchovies – hey, I get it – you don’t have to include them. (A little grating of Parmesan or Pecorino wouldn’t go amiss in this case.)
But if you’re curious about using anchovies more, this is a great way to test the waters.
Give it a whirl, I’m 95% sure you won’t regret it.
Kale with Artichokes and Breadcrumbs
adapted from Melissa Clark’s Cook This Now
– 2 tablespoons of olive oil, divided
– 1 anchovy fillet, finely chopped
– 1/4 cup bread crumbs (either homemade or store-bought)
– 1 clove of garlic, finely chopped
– 4-5 cups of kale, shredded
– 6-7 jarred or canned artichokes, quartered
– juice of half a lemon
– salt & pepper to taste
Heat 1 tablespoon of olive oil in a large pan over a medium high heat. Add anchovy fillet and cook for 1-2 minutes until dissolved into the oil.
Add breadcrumbs and coat in the anchovy oil, cook for 3-4 minutes until the breadcrumbs are golden and crispy. Remove from the pan and set aside.
Heat the other tablespoon of olive oil in the same pan over a medium high heat. Add garlic and cook for 30 seconds. Stir in kale and allow to wilt for about 3-4 minutes.
Stir in artichokes and cook for about 2 minutes, just enough to warm them through. Season with salt and pepper.
Remove from heat and top with breadcrumbs. Serve warm.