Enough for 1-2
large hunk of butter
1 bunch kale
1 clove garlic, finely chopped or crushed, optional

a few anchovis
3-4 tablespoons lemon juice
1-2 handfuls ricotta, optional

1. Heat butter on a medium heat in a largish saucepan.
2. Wash kale. Don’t dry as the water will help it steam. Cut into ribbons about 2cm (1in) or finer across the stem.
3. Add kale and garlic and anchovies to the pot. Cover and cook stirring every few minutes until the kale has wilted down. Will take about 5 minutes.
4. Remove from the heat and stir in lemon juice. Season and serve with ricotta on top, if using.