Creamed Kale

• 1/4 cup olive oil
• 3 shallots, minced (about 1/2 cup)
• 4 oil-packed anchovy fillets, chopped
• 3 bunches dinosaur kale, stems removed and chopped, leaves thinly sliced (about 9 cups), divided
• 1 cup water
• 1/2 preserved lemon, minced
• 1 teaspoon crushed red pepper
• 1 1/2 cups heavy cream
• 1 teaspoon fresh lemon juice (from 1 lemon)
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper

1. Heat oil in a large skillet over medium; add shallots, and cook, stirring often, until fragrant, about 2 minutes. Add anchovies and chopped kale stems, and cook, stirring often, until stems become tender, about 20 minutes.
2. Add water, preserved lemon, crushed red pepper, and kale leaves, stirring to combine. Cover and cook over medium, stirring occasionally, about 20 minutes.
3. Stir in cream; cook over medium, stirring often, until kale is tender, about 5 minutes. Stir in lemon juice, salt, and black pepper. Serve immediately.

olive oil, shallots, oil, dinosaur kale, water, lemon, red pepper, heavy cream, lemon juice, kosher salt, black pepper

Taken from www.myrecipes.com/recipe/creamed-kale (may not work)