That of purple kale in a pan With anchovies And chili it’s a easy recipe And rapid, which allows you to bring this particular vegetable to the table in a tasty way. It can be a side or one delicious appetizer if served with a good focaccia.
Ingrediants
- 1 purple kale
- 4 or 5 anchovies
- fresh chili
- extra virgin olive oil
- 1 clove of garlic
- rustic focaccia or homemade bread to serve
If you have come across this beautiful and particular vegetable at the greengrocer’s, take it home immediately: in this one easy recipe And rapid we suggest how to make the most of it! The purple kale in a pan, in fact, it is a way to consume this cruciferous which is considered a real one superfood.
It looks a lot like kale, although its leaves are much more curled and it has other color variations, the most common being that of kale. Typical of the winter (take advantage of the recipes with cabbage, broccoli, etc. in this period), it is rich in vitamins, minerals And contains very few calories. To enhance its flavor between bitter and spicy and its crunchy texture, we cooked it in a pan enriched and flavored with garlic, anchovies And chili. If you want a vegan or vegetarian version, remove the anchovy: it will always be tasty.
In this way the dish lends itself to being a perfect one side. But you can turn it into one delicious appetizer, if you serve it with black or homemade bread or with one flat bread. An excellent “gourmet” version is to add burrata raw and a drizzle of extra virgin olive oil.
OTHER TASTY RECIPES: Black cabbage in a pan, Savory pie with purple cabbage and provolone, Black cabbage chips in the oven
How to prepare: Fried purple kale
- Execution
- easy
- Preparation time
- 10 min
- Cooking time
-
15 min – 20 min
- Portions
-
4
How to prepare: Fried purple kale
Start the recipe for purple kale in the pan by cleaning the vegetable. Clean the kale by removing the ribs and the hardest parts. Rinse it well and drain excess water.
Put it in a pan with a finger of water so that it softens: it will take about 10 minutes. In another pan, heat a little oil with garlic and some fresh chilli pepper cut into small rounds and deprived of seeds and add the anchovies that will come apart.
Add the purple kale and cook well for another 5 minutes. Season with salt if needed. Serve the purple kale in a pan with a rustic focaccia or homemade bread lightly heated in the oven.
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