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2 x 200g shredded kale (or 18 whole cavolo nero leaves), washed and stalks trimmed
3 (½ x 50g tin) Waitrose Anchovy Fillets In Extra Virgin Olive Oil
1 large red chilli, deseeded and finely chopped
3 tbsp finely grated Parmigiano Reggiano or pecorino
1. Bring a large pan of salted water to the boil. Plunge the leaves into the pan, bring back to the boil, cover and cook for 3–4 minutes or until just tender. Drain and cool immediately under cold running water then pat-dry between 2 clean tea towels.
2. Drain and finely chop the anchovies, reserving 1 tablespoon of their oil. Place the oil and butter into a frying pan over a medium heat. Add the chilli and chopped anchovies and fry gently for 3 minutes until softened.
3. Add the blanched leaves and toss in the butter mixture for 1 minute or until piping hot. Season to taste with the Parmesan or pecorino then serve immediately.
Typical values per serving: