The recipe I should have cooked tonight:
KALE WITH ANCHOVY AND CHILLI DRESSING
This pungent, piquant sauce, somewhere between a dip and a dressing, is quite delicious with earthy kale – or broccoli, or almost any other robust green vegetable. If you like, you can turn it into a more substantial supper dish by cutting the kale into thick ribbons and tossing them, along with the sauce, into hot buttered pasta. The leftover dressing will keep in the fridge for a couple of weeks. Serves four, as a starter.
500g curly kale, or purple sprouting broccoli, washed and trimmed
2 knobs of butter
For the dressing
50g anchovy fillets, drained
150ml olive oil
2 garlic cloves, peeled
Leaves from a sprig of thyme
A few basil leaves
½ small red chilli, or a pinch of dried chilli flakes
1 tsp Dijon mustard
2 tsp red-wine vinegar
A few twists of black pepper
Blend all the ingredients for the dressing in a liquidiser until completely smooth.
Steam the kale or PSB for just 3-4 minutes, so it still has a bit of crunch. Toss with a knob of butter. Warm the sauce over a low heat, whisking in a knob of soft butter as it heats up. This should help to emulsify it but don’t worry if it separates a bit; it’ll still taste fine. Arrange the kale/PSB on warmed plates and drizzle over a generous amount of the warmed dressing. Serve at once, with soft brown bread to mop up the sauce.
This is of course completely copied from the Hugh and the Guardian:
Emma cooks this all the time and it’s fab. My feeble attempt tonight was more complex and not as good. (Although I suspect that my olive oil-drizzled baked beadcrumbs as a garnish may well make a repeat appearance!)