About
This keto kale is just cooked until tender then tossed with creamy butter, spicy chili flakes and salty anchovies and capers.
This is a great side option for seafood or chicken.
Ingredients
- 3 cup kale
- 2 anchovies anchovy canned
- 1 tablespoon, whole pieces capers
- 1 teaspoon hot chili pepper, dried, with seeds
- 1 tablespoon butter
Instructions
- Add the kale to a pan of boiling water and simmer for 4 minutes until just tender. Drain completely.
- Melt the butter in a skillet over a low/medium heat. Roughly chop the capers and tear the anchovies. Add to the pan along with the chili flakes and cook gently for a few minutes until fragrant and the anchovies begin to soften.
- Add the kale to the skillet and toss with the butter and flavourings until well coated. Cook for a minute or two more until hot through.
Nutrition Facts
- Servings: 4
- Calories: 37.6kcal/157.4kJ (per serving)
- Fat: 3.2g (per serving)
- Carbs: 1.5g (per serving)
- Protein: 1.2g (per serving)
