Tuscan Kale with a Kick

Tuscan kale has many names – lacinato, cavolo nero, dinosaur kale (because of its leathery-looking leaves.) Despite its tough looks, it makes the best kale salad. What’s more, with the help of a little olive oil, this flavorful kale wilts down surprisingly fast in the pan. It also loves other robust flavors like garlic and anchovy, kicked up with chilli flakes and small dried Zante currants in this recipe.

• 1 bunch Tuscan kale (approx. ½ lb)
• 1 Tbs. olive oil
• 2 anchovy fillets, chopped
• 2 garlic cloves, finely chopped
• pinch salt, large pinch crushed red pepper flakes
• 1 ½ (one and a half) tsp. small Zante currants (or small halved raisins)

Strip out center stalks from the kale leaves. Wash leaves, but don’t dry them. Tear up into little pieces and pile them wet into a bowl. Chop garlic and mash to a paste with a little salt, scraping and mashing the two together with the side of a knife. Meanwhile warm oil in a sauté pan and stir in chopped anchovies. The anchovies will melt, adding their salty tang to the oil  (if you abhor anchovies, leave them out and add salt instead later.)

Stir in garlic, let it soften, then add red pepper flakes, followed by Zante currants.  Finally stir in wet kale by the handful, letting it wilt slightly before adding the next handfuls. Cook, stirring occasionally, over moderate heat, moistening with a spoonful of water if necessary to keep greens moist and glistening.

When kale is completely wilted and tender enough –about six minutes or so should do it – check seasoning, adding salt if necessary. For 2-3, as a side-dish. Easily doubled. Pairs nicely with local fish, especially striped bass, bluefish and tautog when in season. Try kale, too, as an earthy counterpart to sweet scallops.