Kale with Garlic, Anchovies and Ale

• 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

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

extravirgin olive oil, anchovy, chile pepper, garlic, black kale, ale, nutmeg, salt

Taken from www.foodnetwork.com/recipes/rachael-ray/kale-with-garlic-anchovies-and-ale-recipe.html (may not work)