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Crispy kale with white anchovies, peppers and roasted tomatoes

Make sure your kale is fully dry after washing before attempting to fry it or it will pop and spit dangerously when it hits the oil.


1 cup cherry tomatoes, halved

3 tablespoons olive oil

Salt and freshly ground pepper

2 bunches dinosaur kale, coarse midrib removed, sliced (about 8 cups)


2 tablespoons extra virgin olive oil

2 teaspoons white wine vinegar

½ teaspoon mustard

1 tablespoon chopped shallots


½ cup sliced, roasted red or yellow pepper

6 white anchovies


Preheat oven to 400F.

Toss tomatoes with 1 tablespoon olive oil, season with salt and pepper and place cut side up on a baking sheet. Roast for 15 minutes or until slightly browned and shrivelled. Set aside.

Heat remaining 2 tablespoons olive oil in a wok or large skillet over medium-high heat. Add kale and fry, tossing, for 4 minutes or until tender and slightly crisp. Season with salt to taste. Reserve.

Combine olive oil, vinegar, mustard and shallots in a small bowl and whisk together until uniform. Season with salt and pepper to taste.

Combine kale, roasted tomatoes, roasted peppers and anchovies in a bowl and toss with enough dressing to coat. Divide among 4 serving plates.

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