To celebrate the amazing relationship between anchovies and kale, we are reminding you again of this recipe from Banu Özden’s Traditional Tastes of Turkey.
- 500 g Black Sea anchovies, cleaned
- 5 leaves of kale, washed and sliced
- 200 g rice, washed
- 2 onions, sliced
- 1 bunch parsley, chopped
- 150 g butter, cut into small cubes
- 2 tsp salt
- 1 tsp black pepper
Combine the kale, rice, onion, parsley, salt and black pepper in a large bowl.
Place half of the butter on the bottom of a pot, add half of the rice mixture then layer the fillets of anchovies.
Top with the rest of the rice mixture and butter.
Add 100 ml of water and cook over low heat for about 30 minutes.