SPAGHETTI WITH KALE
You will think this garlic and olive oil pasta recipe calls for an absurd amount of kale, but it will shrink a ton when cooked.
Provided by Carla Lalli Music
Yield Serves 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, strip kale leaves from ribs and stems, then tear leaves crosswise into 2"-3" pieces. Cook kale in boiling water until bright green and slightly softened, about 2 minutes. Using tongs, transfer kale to a colander and rinse under cold water, tossing; squeeze out excess liquid from leaves. Keep water at a boil (you'll use it for the pasta).
- Whack garlic with the side of a chef's knife to crush; peel off skins. Heat 1/4 cup oil in a large heavy pot over medium. Cook garlic, stirring occasionally, until sizzling, about 3 minutes. Season very generously with black pepper and cook, smashing with a wooden spoon, until cloves break into rough pieces, soften, and look golden. Add kale to pot and cook, stirring often, until darkened in color and very tender, about 8 minutes (garlic will break into even smaller pieces). Season with kosher salt and pepper.
- Meanwhile, cook pasta, stirring occasionally, until very al dente (2-3 minutes less than package directions).
- Using tongs, add pasta to kale; splash in about 1 cup pasta cooking liquid. Cook, tossing and adding more pasta cooking liquid as needed, until sauce lightly coats pasta, about 2 minutes.
- Serve pasta topped with Parmesan, red pepper flakes, sea salt, and more black pepper.
SAUTéED KALE WITH GARLIC, SHALLOTS, AND CAPERS
Categories Garlic Side Sauté Vegetarian Quick & Easy Low Cal High Fiber Kale Oktoberfest Healthy Low Cholesterol Vegan Shallot Capers Bon Appétit Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 5
Steps:
- Bring extra-large pot of salted water to boil. Add kale and cook until almost tender, about 8 minutes. Drain. Rinse kale under cold running water. Drain again. Coarsely chop kale. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
- Heat oil in large pot (preferably nonstick) over medium heat. Add shallots and sauté until tender but not brown, about 3 minutes. Add garlic and capers; stir 1 minute. Stir in kale and sauté until tender and heated through, about 7 minutes. Season to taste with coarse salt and pepper. Transfer kale to large bowl and serve.
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