Pasta With Anchovies, Garlic, Chiles and Kale

Page: https://cooking.nytimes.com/recipes/1015085-pasta-with-anchovies-garlic-chiles-and-kale

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A quick dish that's a good combination of flavors. The recipe could be more specific in places; when I make this again I'll be careful to keep the heat closer to medium, and to chop the kale a little smaller than I did this time. I also might have enjoyed a little more anchovy and garlic, and less pepper, but obviously those are portions which might change dish to dish and person to person.

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