Recipe by Kay Chun from Food & Wine
1/4 cup Extra Virgin Olive Oil
5 Garlic cloves, finely chopped
7 Anchovy Fillets in oil, drained and chopped
3 TB Tomato Paste
1 1/2 LBs Kale, stems discarded and leaves chopped
6 oz Radishes, halved if large
3 TB Lemon Juice
2 TB Chives, chopped
Kosher Salt and freshly ground Pepper
In a large saucepan, heat the olive oil. Add the garlic, anchovies and tomato paste and cook over moderately low heat, stirring frequently, until the tomato paste is deep red, about 7 minutes. Add the kale, radishes and 1/2 cup of water and cook, stirring, until the kale is softened, about 5 minutes. Stir in the lemon juice and chives, season with salt and pepper and serve warm.