I consider dark leafy greens the healthiest food on the planet and the easiest way to “feel” the power of healthy eating. Make it a dietary dictum to eat some form of dark leafy greens (raw or cooked) every day. This recipe is the brain child of my daughter Lucie who is a marvel in the kitchen. In fact, most of my cooked greens recipes are thanks to her culinary wisdom!
No worries, you can't taste the anchovy. The addition of one or two anchovies adds a savory depth known as umami. This is a simple go-to-recipe for greens that pairs well with anything.
1 1/2 lbs kale, collards, or your choice of winter green, rinsed, de-ribbed and roughly chopped
4 garlic cloves, minced
2 packed in oil anchovies
2 tbsp extra virgin olive oil or butter or a 1:1 combination Salt and pepper to taste
Heat the oil or butter over medium high heat in a large heavy skillet. Add the garlic and anchovy, mashing the anchovy to turn it into a paste, but stirring frequently so neither burn. Once the garlic is slightly golden, about 1-2 minutes, add greens, salt, and pepper. Stir the greens over high heat for a couple minutes until beginning to wilt, then add a splash of water, cover pan, and reduce heat to extra low. Simmer them with the top on for 5 minutes. Check them for desired tenderness. They may be done depending on the freshness of greens, but if they aren’t, stir them and then return the lid to continue cooking until desired doneness.
