Sauteed Kale and Radishes in Tomato Bagna Cauda

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

1. In a large saucepan, heat the olive oil.
2. 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.
3. Add the kale, radishes and 1/2 cup of water and cook, stirring, until the kale is softened, about 5 minutes.
4. Stir in the lemon juice and chives, season with salt and pepper and serve warm.

extravirgin olive oil, garlic, anchovy, tomato paste, curly kale, radishes, lemon juice, chives, kosher salt, freshly ground pepper

Taken from www.foodandwine.com/recipes/sauteed-kale-and-radishes-in-tomato-bagna-cauda (may not work)