The Art of Beer Cooking: Kale

I have been obsessed with the leafy green kale lately but have pretty much only baked them into crispy chips. So when I came across this recipe for kale with garlic and ale from Rachel Ray I was ready to change-up my routine. Personally I don’t care for anchovies so I left them out and compensated with a little more garlic and salt. This side dish pairs well with some baked tilapia or seared scallops. Healthy and tasty.

  • 1/4 cup extra virgin olive oil
  • 4 anchovy fillets
  • 1 chili pepper, thinly sliced
  • 3-4 cloves garlic, thinly sliced
  • 1 large bunch kale, stemmed and thickly shredded
  • 1 cup ale
  • Freshly grated nutmeg
  • Salt and freshly ground black pepper

Heat the olive oil in a small skillet over medium to medium-high heat. Add the anchovies and let them melt into the oil. Add the chili and garlic and cook for 2 minutes. Stir in the kale and let it wilt, turning it in the chili and garlic with tongs. Douse the pan with the ale and toss for 1-2 minutes more, than add nutmeg, and salt and pepper, to taste. Transfer the kale to a serving bowl and serve.


1 Comment

Filed under Beer and Food, Cooking

One response to “The Art of Beer Cooking: Kale

  1. Pingback: Beer-Cooked Kale and Recipe Roundup « The Heavy Table – Minneapolis-St. Paul and Upper Midwest Food Magazine and Blog

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