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Prep time
20 minutes
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Cook time
2 hours
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Serves
4
Author Notes
This is a mash-up of Samin’s Long Cook Vegetables and Mark Bittman’s Pasta Puttanesca. It’s a super delicious, salty, umami-rich kale dish that works mixed with pasta, as a side, under an egg, or over rice. —Sarah Hornung
Ingredients
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4 tablespoons
Olive oil
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4-6
Anchovies
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4
Cloves of garlic, crushed
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1
Shallot, finely chopped
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1 teaspoon
Crushed red chili flakes
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1/4 cup
Oil cured olives
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2 tablespoons
Capers
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4
Springs of parsley — no need to remove the leaves or chop
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2 pounds
Tuscan or lacto kale
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14 ounces
Canned tomatoes
Directions
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First, a warning, there is no way around the fact that the kale will need to cook for 2 hours, I’ve tried to cut the time back, I’ve tried this in my Instant Pot, it just isn’t as good. Don’t make this if you are hungry. Don’t start at 8:00 PM — unless you are in Spain and plan to have dinner at 11:00 PM.
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Set a large Dutch oven or similar pot over low heat. Add oil, anchovies, garlic, onion, red pepper flakes, olives, and capers and stir to combine. Gently cook mixture, stirring occasionally, until the garlic and shallot are just very lightly sizzling, 5 to 7 minutes — Do not brown.
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Reduce heat to very low and add the kale, the parsley, the can of tomatoes, and 1 teaspoon of salt, stir to combine and cover the pot.
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This is the part that requires patience, allow the kale to cook about 45 minutes until the steam has caused them to completely wilt and then check them and stir them and put the lid back on and cook for 1 hour and 15 minutes more, stirring every 20 minutes or so, until the 2 hour mark.
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Fish out the parsley stems and leaves and serve sprinkled with Parmesan.
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