1/28/13 - Kale with Pasta

  • 0

2 pound Kale stems trimmed

Kosher salt and fresh ground black pepper

5-6 TBSP. olive oil divided

1 cup course breadcrumbs

4 cloves garlic

2 TBSP. unsalted butter

4 anchovy fillets

¼ tsp. crushed red pepper

1 pound Orecchiette pasta

¾ cup finely grated Parmesan

Working in batches, cook kale until tender. About 4 minutes just until tender. Using tongs, transfer to a rimmed baking sheet to cool. Set aside pot with water. Squeeze excess water from kale and chop leaves and stems. Set aside

Het 3 TBSP. oil in a small sauté pan over medium heat. Add bread crumbs and cook, stirring often until beginning to brown.

Add one third of chopped garlic and stir- about 3 minutes- season with salt and pepper.

Heat butter and remaining 2 TBSP. oil in a heavy pot over medium high heat. Add anchovies, red pepper flakes, and remaining garlic. Mash with spoon to make a paste. Add reserved Kale and ½ cup reserved liquid. Cook, stirring often until warm through.

Meanwhile bring kale water to boil and cook pasta until al dente

Toss bread crumbs and pasta together with butter- toss with cheese and serve.