Crispy Kale with White Anchovies, Peppers and Roasted Tomatoes

Crispy Kale with White Anchovies, Peppers and Roasted Tomatoes.jpg


  • 1 cup cherry tomatoes, halved
  • 3 tablespoons olive oil
  • Salt and freshly ground pepper
  • 2 bunches dinosaur kale, coarse midrib removed, sliced (about 8 cups)


  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons white wine vinegar
  • ½ teaspoon mustard
  • 1 tablespoon chopped shallots


  • ½ cup sliced, roasted red or yellow pepper
  • 6 white anchovies


Preheat oven to 400F.

Toss tomatoes with 1 tablespoon olive oil, season with salt and pepper and place cut side up on a baking sheet. Roast for 15 minutes or until slightly browned and shrivelled. Set aside.

Heat remaining 2 tablespoons olive oil in a wok or large skillet over medium-high heat. Add kale and fry, tossing, for 4 minutes or until tender and slightly crisp. Season with salt to taste. Reserve.

Combine olive oil, vinegar, mustard and shallots in a small bowl and whisk together until uniform. Season with salt and pepper to taste.

Combine kale, roasted tomatoes, roasted peppers and anchovies in a bowl and toss with enough dressing to coat. Divide among 4 serving plates.