Side Ways – Cavolo Nero con le Acciughe

I think it is quite fab how in the Italian kitchen a side dish isn’t considered just your obligatory portion of veggies but taken as seriously as all the other components of your meal. This doesn’t yet necessarily mean that you should spend many hours preparing it but rather that it should be tasty too!

This Giorgione’s recipe from his book “Orto & cucina” is one fine example of a simple, flavoursome side dish. And as its main ingredient is kale, it is also (supposedly) super healthy. Hmmm, on second thought, I guess a street-credible blogger would have recommended a super healthy side dish right at the beginning of January for all new year’s resolutionists but better late than never, eh?

Kale with Anchovies

1 bunch kale

1 anchovy fillet in oil

1 chilli

1 garlic clove

olive oil


white wine

vegetable broth

Gently heat some olive oil and the crushed garlic clove in a pan. Add the chilli (chopped) and the anchovy fillet and cook on a medium heat for some minutes. In the mean time, trim the kale of its tough stems and chop it. Pour a little bit of white wine into the pan and add the chopped kale. Season with salt and a scoop of vegetable broth. Cover the pan with its lid and let the dish cook for 15 minutes (the kale should soften).

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