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1
To make the in a large saute pan, warm the olive oil over medium-low heat.
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2
Stir in the onion and anchovies and sweat, stirring occasionally, for about 3 minutes, or until the onion has softened.
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3
Stir in the tomato paste and fry, stirring frequently, for about 7 minutes, or until the paste turns from bright red to a deep rust.
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4
You need to cook the tomato paste this long to develop the rich, full flavor of the
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5
Deglaze the pan with the water, dislodging any browned bits from the pan bottom.
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6
Adjust the heat to low and simmer, partially covered, stirring every 10 minutes, for about 30 minutes, or until the mixture develops a pastelike texture.
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7
If the mixture starts to brown too quickly, stir in a splash of water and continue to simmer.
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8
Pass the through the medium or fine disk of a food mill into a bowl and set aside.
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9
Alternatively, smash the against the sides of the pan with the back of a wooden spoon.
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10
You should have about 3/4 cup.
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11
Set aside.
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12
Using kitchen shears or a sharp paring knife, remove the center ribs from the kale leaves.
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13
Cut the ribs crosswise into 1/2-inch-wide pieces and set aside.
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14
Stack 3 to 5 leaves, roll them up lengthwise, and cut crosswise to create 1-inch-wide ribbons.
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15
Repeat with the remaining leaves.
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16
Rinse the leaf pieces and rib pieces separately in several changes of water until the water is clear.
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17
Bring a large pot of salted water to a boil.
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18
Add the rib pieces and blanch for about 12 minutes, or until tender.
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19
Using a wire skimmer, transfer them to a large, towel-lined baking sheet to drain.
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20
Working in batches, add the leaves to the boiling water and blanch each batch for about 8 minutes, or until tender, then transfer to the baking sheet.
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21
Give the pot a quick rinse and return it to the stove.
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22
Add the olive oil and warm over medium heat.
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23
Stir in the and cook for about 1 minute, or until it is sizzling.
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24
Stir in the kale, add about 1/2 cup water, adjust the heat to low, and simmer the kale for about 5 minutes, or until it is very tender and has absorbed the flavor from the If the kale is too dry, add a splash of water and continue braising.
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25
Taste for seasoning and add salt if needed.
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26
Transfer the kale to a warmed serving bowl and serve immediately.
