Wash the kale leaves well. Place in a colander to drain.
Blanch the kale in lots of boiling salted water for about 3 minutes or until the leaves are tender. Drain and refresh under cold water. Squeeze out any excess moisture from the kale and chop roughly.
In a large, shallow pan, heat the olive oil and cook the garlic and chilli over a medium heat for 2 minutes without colouring the garlic. Remove the pan from the heat and add the anchovy fillets, stirring quickly until the fillets “dissolve” into the oil.
Return the pan to the heat and add the chopped kale, season well and mix thoroughly in the garlic oil. Cook gently for a further 5 minutes until the kale is warmed through and flavoursome (at Chez Panisse they would go on cooking it slowly for another 20 minutes to intensify the flavours). Drizzle with some good-quality oil before serving. Squeeze in some lemon juice if you like a little sharpness.
Serve as a side dish or as a pasta sauce with dried pasta.