The puttanesca sauce can be made well in advance and refrigerated. Just be sure to bring to room temperature before using.
- 1 2-ounce can anchovies
- 2 medium cloves garlic
- Pinch kosher salt
- 2 tablespoons drained capers
- 3 tablespoons good quality extra virgin olive oil, divided
- ½ cup chopped parsley
- 1 pound fresh ripe tomato, diced, (OR one 14-ounce can diced tomato with juice)
- ¼ cup pitted oil cured Italian olives, cut in half
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 head of Kale (about one pound, trimmed 12 ounces more or less), roughly cut up into pieces
- 1 cup vegetable stock
- ½ cup grated Parmesan cheese
- Drain anchovies and put in a cup with water for ten minutes. Drain and dry.
- In a mortar with pestle, add anchovies and mash. Add garlic and a pinch of salt and mash until a paste forms. Add capers and a teaspoon of oil and continue mashing. Add parsley and the rest of the oil and mash back into a loose paste.
- In a small bowl, combine contents of mortar along with tomatoes and olives. Depending on how well you rinsed anchovies, you may or may not need the salt so taste first. Add pepper and reserve this sauce for later. This sauce will not be cooked.
- In a medium pot, heat stock, add kale and cover. Cook five minutes and pull from heat just as the kale starts to turn color.
- Add room temperature uncooked sauce and cheese. Stir and serve.