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Anchovy garlic braised kale

Anchovy and Garlic Braised Kale

Nick @ walktoeat
Flavor packed anchovy and garlic braised kale recipe. This kale side dish is perfect for a healthy weeknight meal!
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Side Dish
Cuisine Italian
Servings 4
Calories 164 kcal


  • 2 tbsp olive oil
  • 1 small onion (or half of a large one), thinly sliced
  • 4 cloves garlic, finely chopped
  • 1 2 oz tin anchovies, finely chopped
  • 2 bunches kale, leaves separated from stems, leaves sliced into 1 inch pieces and stems reserved for another use (about 1 pound)
  • 1/4 cup white wine vinegar


  • Heat oil in a Dutch oven or large pot with lid.
  • Add anchovies, garlic, and onions. Cook until garlic is golden and onions have softened, about 5-7 minutes.
  • Add kale a few handfuls at a time, tossing after each to distribute ingredients. Add vinegar and cover pot for 5 minutes to let steam.
  • Remove lid and cook, uncovered until most of the liquid has evaporated, 10-12 minutes. Taste and add salt if needed,


Kale types: Any type of kale works for this recipe. Curly kale is the most widely available and works great. If you want a more colorful dish, use Redbor (or Red) kale which has a reddish / maroon color.
Vinegar substitute: If you want a less acidic dish, try using white wine instead of vinegar. This will have less of a bite and a more pronounced anchovy flavor.


Calories: 164kcalCarbohydrates: 15.6gProtein: 8gFat: 8.4gSaturated Fat: 1.3gCholesterol: 12mgSodium: 571mgPotassium: 697mgFiber: 2.3gSugar: 1.3gCalcium: 198mgIron: 3mg
Keyword braised kale, braising kale, garlic kale, kale side dish, stewed kale
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