Active Time
Total Time
30 MIN
Serves : 4

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. Slideshow: More Kale Recipes

How to Make It


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.

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