Recipe by Kay Chun from Food & Wine

1/4 cup Extra Virgin Olive Oil

5 Garlic cloves, finely chopped

7 Anchovy Fillets in oil, drained and chopped

3 TB Tomato Paste

1 1/2 LBs Kale, stems discarded and leaves chopped

6 oz Radishes, halved if large

3 TB Lemon Juice

2 TB Chives, chopped

Kosher Salt and freshly ground Pepper

In a large saucepan, heat the olive oil.  Add the garlic, anchovies and tomato paste and cook over moderately low heat, stirring frequently, until the tomato paste is deep red, about 7 minutes.  Add the kale, radishes and 1/2 cup of water and cook, stirring, until the kale is softened, about 5 minutes.  Stir in the lemon juice and chives, season with salt and pepper and serve warm.