Sauteed Kale

I realize this is a little boring... but it is so delicious; it's a nice counterpoint to red meat, can be mixed in with pasta (which is how it's served in the original recipe in Bon Appétit magazine) or served with fish or chicken. I like to cut the leaves away from those thick portions of the stems but I also sometimes buy kale that is already chopped in the bag if I'm pressed for time and endure the stems.

2 large bunches (about 1 lb) Tuscan kale or regular kale
4 cloves garlic, sliced
2 anchovies packed in oil
hearty pinch of dried, crushed red pepper
3 T EVOO
1 T butter

In a large pot of salted, boiling water cook the kale for 4 minutes. Drain and let cool; when it is cool, squeeze out the excess water. Heat the 3 T of oil in a skillet and 1 T of butter and add the sliced garlic, anchovies and crushed red pepper.  Cook until garlic is fragrant and anchovies are broken down, mashing them a bit with a wooden spoon. Add the kale and sautee for about 4 minutes until heated through. Sprinkle with kosher salt and freshly ground pepper to taste.  You can leave the butter out if you want to make it healthier- it will still taste good but the butter just kind of rounds out the flavor of the dish and gives it a certain richness.