Ingredients

• 1/4 cup extra-virgin olive oil
• 4 anchovy fillets
• 1 chile pepper, thinly sliced
• 3 to 4 cloves garlic, thinly sliced
• 1 large bunch or black kale, lacinato or dinosaur, stemmed and thickly shredded
• 1 cup ale
• Freshly grated nutmeg
• Salt and freshly ground black pepper

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Instructions

1. Heat extra-virgin olive oil in a small skillet over medium to medium-high heat. Add the anchovies and let them melt into the oil. Add the chile and garlic and cook for 2 minutes. Stir in the kale and let it wilt, turning it in the chile and garlic with tongs. Douse the pan with the ale and toss for 1 to 2 minutes more, than add nutmeg, and salt and pepper, to taste. Transfer the kale to a serving bowl and serve.