Reviewed: May 18, 2012

I would give this 2.5 stars if that were an option. The ingredients didn't come together as I had imagined, even though I stayed pretty true to the recipe (just subbed salmon for anchovy). I hope my roommate likes it because I have a lot of leftovers.

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Reviewer:

Marbear

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Boston, Massachusetts, USA

Reviewed: Jan. 1, 2012

Very tasty! This one packs a punch. I was worried it might be gross because of the anchovies, but all the flavors blended together and complemented each other. Will definitely be making this again.

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Reviewer:

zippery

Reviewed: Dec. 2, 2011

This is an excellent, economical and easy weeknight dinner option! We love kale/greens and have been aiming to have at least one meat-free dinner per week. I made this last night and it is definitely making it on the rotation! As written, the salty items may have been overpowering... I used just less than half the anchovies and capers called for and about 2 Tbsp of chopped kalamata olives. Like many other reviewers, I increased the kale - about 7 Cups - and sauteed it first in the onion/garlic/anchovies/capers before adding the tomatoes and a splash of dry white wine. I also used a half cup or so of the cooking water when adding the pasta to create a bit more "sauce". I used a protein-added whole grain pasta to truly make this a one-dish meal. Thanks so much for this idea and recipe!

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Reviewer:

Kirstin E

Reviewed: Oct. 25, 2011

not great. anchovies were too overpowering, need more sauce so as not to be so dry. just didn't like it at all.

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Reviewer:

Jesjes32

Reviewed: Oct. 11, 2011

Love it! I'm a vegan and this recipe is super easy to make vegan and a great way to eat some kale without it being too overwhelmingly "kale-y."

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Reviewer:

Geneva

Cooking Level: Beginning

Home Town: Conroe, Texas, USA

Living In: Brooklyn, New York, USA

Reviewed: Sep. 11, 2011

made this tonight and it was fantastic!!!.Fresh Kale is available at the farmers markets

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Reviewer:

mike

Reviewed: Jul. 11, 2011

excellent flavor... i did add some red wine during the simmer stage with some fresh tomato and thickened it up a bit to serve over the pasta. used linquini in place. will definaely make again.

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Reviewer:

lorri

Cooking Level: Intermediate

Home Town: Gardner, Massachusetts, USA

Living In: Sebastian, Florida, USA

Reviewed: May 27, 2011

I didn't have the anchovy filets, but substituted canned tuna....increased the pepper flakes slightly, as well as the capers and the kale (doubled it). All in all I enjoyed this recipe...

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Reviewer:

kristincsw

Cooking Level: Expert

Living In: Syracuse, New York, USA

Reviewed: May 23, 2011

I was looking for a recipe to use red kale and found this. My son and I were doing the cooking and wanted to do something with less salt, so we improvised. We used mushrooms and black and green olives instead of the capers, onions and anchovies with two large cans of crushed tomato and sprouted grain pasta. It was amazing!

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Reviewer:

nanseawhy

Reviewed: May 23, 2011

This was delish! I followed the recipe, but I'm not a fan of Anchovies, so I used some anchovy paste to add some flavor and texture. It was perfect. We belong to a CSA so we will be getting a lot of Kale this summer and I will absolutely make this again!

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