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Sautéed Kale and Radishes in Tomato Bagna Cauda

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Inspired by northern Italy’s buttery anchovy sauce, known as bagna cauda, this savory kale-and-radish dish gets a boost of flavor from melted anchovies in the tomato sauce.

  1. 1/4 cup extra-virgin olive oil
  2. 5 garlic cloves, finely chopped
  3. 7 anchovy fillets in oil, drained and chopped
  4. 3 tablespoons tomato paste
  5. 1 1/2 pounds curly kale, stems discarded and leaves chopped
  6. 6 ounces radishes (about 8 small radishes), halved if large
  7. 3 tablespoons fresh lemon juice
  8. 2 tablespoons chopped chives
  9. Kosher salt
  10. Freshly ground pepper
  1. 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.