Kale With Potatoes, Anchovies and Hot Pepper

• About 4 tablespoons olive oil
• 2 large cloves garlic, minced
• 1 1/2 pounds small red potatoes, scrubbed, halved and sliced 1/4-inch thick
• 1 1/2 pounds kale, stripped and washed, cut in 1/2-inch strips
• 1/2 cup water
• 1/2 teaspoon crumbled dried hot chili peppers or crushed hot pepper
• 6 anchovy fillets, drained and cut into 1/2-inch pieces
• Lemon juice
• Freshly ground black pepper

1. Heat two tablespoons oil in a flameproof casserole, add garlic and stir over low heat until lightly colored.
2. Add potatoes; toss.
3. Add kale, water and chilies.
4. Cover and cook over medium-low heat until potatoes are just barely tender, about 30 minutes, stirring occasionally.
5. Add anchovies and lemon juice to taste.
6. Toss with olive oil to taste.
7. Serve sprinkled with black pepper.

olive oil, garlic, red potatoes, kale, water, hot chili peppers, anchovy, lemon juice, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/11180 (may not work)