A couple of months ago, my husband and I ventured off to the East Coast for our babymoon and some time away just the two of us (click here to read all about it). Our first stop was Boston where we visited our good friends and enjoyed walking around the city. Most of our time there was pretty familiar because we visited about one year prior in 2016. When we went the first time, I did a lot of research beforehand to find the best places to see and greatest spots to eat. After going on our last couple of vacations, I think my husband will I agree I should take vacation planning and researching on as a hobby. It brings me way too much happiness. I’m so cool.
Anyway, one of the top restaurants on my list for our first trip to Boston was this place called Guilia, an Italian restaurant in Cambridge. I read nothing but great reviews and couldn’t stop reading through their menu filled with homemade pastas. It sounded like the perfect romantic meal for our trip. Unfortunately, we weren’t able to book a reservation in time and never made it to the restaurant.
After finding out we were going to be stopping in Boston again, I jumped at the chance to book a reservation and we ended up going with the friends we were visiting. Let me just say, it was everything I expected and more. Hands down, the best homemade pasta I’ve ever had.
The four of us ordered a couple of antipasti and our own bowls of pasta – we were all extremely pleased with our dishes and left with very full bellies. But, the pasta wasn’t the only thing that stuck out to me, we also ordered the “nostrale” local farm pick of the day which just so happened to be one of my favorite vegetables – kale! The kale was salty, creamy and spicy and that’s exactly what this kale is inspired by! I love recreating meals I’ve tried at restaurants and really enjoy the inspiration that traveling brings.
If you end up making this salty, spicy kale don’t forget to tag #marinamakeseats!
Salty, Spicy Kale
Serves 3-4 as a side dish
Ingredients
- 2 large bunches of kale
- 2 cloves of garlic, minced
- 1/4 – 1/2 cup of extra virgin olive oil
- 2 1/2 teaspoons of anchovy paste
- 1-2 teaspoons of red pepper flakes (depending on how much spice you like)
Directions
Wash kale thoroughly and remove leaves from the stems. Discard stems and set kale leaves aside.
Heat a large pot or Dutch oven with about 1/4 cup of olive oil over medium-high heat. Add garlic and cook for about one minute until fragrant. Add the kale leaves, turning to coat in olive oil. I use tongs and add kale in small batches. The kale will wilt over time allowing you to add more to the pot. Add 3-4 more tablespoons of olive oil to coat kale completely.
Next, add the anchovy paste and red pepper flakes and stir both in the coat the kale. Continue cooking the kale for about 5-7 minutes, allowing it to wilt completely. Add more red pepper flakes if you like a lot of spice, and serve immediately.
Marina Makes 