Roasted Anchovies with Kale

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.