Roasted Anchovies with Kale
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that feels fancy enough for guests. Roasted anchovies with kale comes together in just 40 minutes and uses simple pantry staples, making it incredibly budget friendly. The kale is packed with calcium and iron, so you're getting serious nutrition alongside bold, briny flavors. Garlic and lemon brighten everything up beautifully, and those crispy anchovies become almost sweet when roasted. It's the kind of dish that converts skeptics into believers.
Ella x
Ingredients
- 8 ouncesfresh kale(stems removed, torn into bite-sized pieces)
- 12anchovy fillets in oil(drained and patted dry)
- 4 tablespoonsextra virgin olive oil
- 3garlic cloves(minced)
- 2 tablespoonslemon juice
- ¼ teaspoonred pepper flakes
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 2 tablespoonsparmesan cheese(finely grated)
- 1 teaspoonfresh thyme(chopped)
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper for easy cleanup and even heat distribution.
Tip: Preheating ensures the kale crisps quickly while the anchovies develop a golden exterior.
- 2
In a large bowl, toss the torn kale with 2 tablespoons of olive oil, half the minced garlic, sea salt, and black pepper until every piece is lightly coated.
Tip: Don't over-oil the kale or it will become greasy instead of crispy.
- 3
Spread the kale evenly across one prepared baking sheet in a single layer, avoiding crowding so pieces can crisp up properly.
Tip: If needed, use both sheets and rotate them halfway through cooking.
- 4
On the second baking sheet, arrange the drained anchovies in a single layer and brush them with the remaining 2 tablespoons of olive oil.
Tip: Pat the anchovies dry with paper towels first to prevent splattering during roasting.
- 5
Sprinkle the anchovies with the remaining garlic, red pepper flakes, and fresh thyme, then season lightly with salt and pepper.
Tip: Anchovies are already salty, so go easy on additional seasoning to avoid over-salting.
- 6
Place both baking sheets in the preheated oven. Roast the kale for 18-20 minutes until the edges are dark and crispy, stirring halfway through.
Tip: Watch the kale carefully in the final minutes as it can burn quickly once it starts crisping.
- 7
Roast the anchovies for 12-15 minutes until they're golden, fragrant, and the edges begin to curl slightly.
Tip: The anchovies should be removed before the kale to prevent them from becoming too dry.
- 8
Transfer both the crispy kale and roasted anchovies to a serving platter. Drizzle with fresh lemon juice and garnish with grated parmesan cheese.
Tip: Serve immediately while the kale is still warm and crispy for the best texture and flavor.
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