¼ cup extra-virgin olive oil
1 tbsp. fennel seeds
1 tsp. red pepper flakes
12 cloves garlic, thinly sliced
2 anchovy filets, finely chopped
1 qt. Chicken Stock
4 lbs. cavolo nero, trimmed
Kosher salt and freshly ground black pepper
1. Heat oil in a wide pot over medium-high heat. Add fennel seeds, red pepper flakes, garlic, and anchovies; cook until fragrant, 1–2 minutes.
2. Add stock; bring to a boil. Add cavolo nero and salt and pepper to taste. Cook, covered, stirring occasionally, until leaves are somewhat wilted, 4–5 minutes. Reduce heat to medium-low; simmer, covered, until very tender, 40–45 minutes more.