Try pasta with kale for quick mid­week meal

Parme­san-in­fused fried fresh bread crumbs add boost of flavour

The Hamilton Spectator - - FOOD - KATIE WORK­MAN

There are lots of va­ri­eties of kale on the mar­ket. They start ap­pear­ing now and stay sea­sonal all through the win­ter. You can play around with any and all of them in this recipe.

You also can use other dark greens, like mus­tard greens, col­lards, Swiss chard — even chopped broc­col­ini or broc­coli rabe. Spinach is an­other op­tion, but cook it for only about four or five min­utes or it will prob­a­bly get a bit too soft.

There are plenty of pasta and greens recipe out there, but this one is el­e­vated and made su­per-amaz­ing by the top­ping of Parme­san-in­fused fried fresh bread crumbs. And a smidge of an­chovies and red pep­per flakes.

I al­ways rush to men­tion that if you have peo­ple at the ta­ble who think they don’t like an­chovies, you should con­ve­niently leave out that lit­tle nugget of in­for­ma­tion when de­scrib­ing this dish. But leave out the in­for­ma­tion, not the an­chovies. (Un­less you’re serv­ing a pos­si­ble veg­e­tar­ian, then full dis­clo­sure is in or­der).

Pasta with Sautéed Kale and Toasted Bread Crumbs MAKES 6 SERV­INGS

1/3 cup ex­tra-vir­gin olive oil, di­vided, plus ex­tra for driz­zling 1 cup coarse fresh bread crumb Kosher salt and freshly ground pep­per to taste 1 ta­ble­spoon minced gar­lic, di­vided 4 oil- or salt-packed an­chovy filets, rinsed and minced ¼ tea­spoon red pep­per flakes, or more to taste 2 pounds kale, thick stems cut off, rinsed well and roughly chopped 1 pound spaghetti Juice from 1 lemon ½ cup finely grated Parme­san cheese, di­vided

Start to fin­ish: 25 min­utes Bring a large pot of water to a boil, and sea­son gen­er­ously with salt.

Mean­while, heat half of the 1/3 cup oil in a very large, deep skil­let with a lid over medium heat. Add the bread crumb, sea­son with salt and pep­per, and toast them, stir­ring fre­quently, un­til the bread crumbs are light golden brown, about four min­utes. Add half the gar­lic and cook and stir for one more minute, un­til you can small the gar­lic. Use a slot­ted spoon to trans­fer the toasted crumbs to a pa­per-towel-lined plate.

Pour out any re­main­ing oil and wipe out the skil­let with pa­per tow­els (care­fully!). Re­turn the skil­let to medium heat, and add the rest of the 1/3 cup oil and heat over medium heat. Add the re­main­ing minced gar­lic, the an­chovies and red pep­per flakes, and stir for a few sec­onds. Then add the kale and ¼ cup water (if the kale is damp from rins­ing it, skip the ad­di­tional water), par­tially cover the pot, and cook, stir­ring oc­ca­sion­ally, for about 10 min­utes, un­til the kale is fairly wilted and ten­der.

While the kale is cook­ing, cook the spaghetti in the boil­ing water ac­cord­ing to pack­age di­rec­tions un­til al dente. Re­move ½ cup of the pasta cook­ing water, then drain the pasta.

Add the pasta, half of the re­served cook­ing water, and the lemon juice to the pan with the wilted kale, and toss to com­bine well (use the pot you cooked the pasta in if that works bet­ter size-wise). Add more cook­ing water if the mix­ture seems dry. Taste and ad­just sea­son­ings as needed.

In a small bowl, stir to­gether the toasted bread crumb with ¼ cup of the Parme­san.

Trans­fer the pasta and kale to a serv­ing bowl or to in­di­vid­ual plates, and top with the Parme­san bread crumbs. Sprin­kle with the re­main­ing ¼ cup Parme­san, and serve hot or warm. Let peo­ple give their serv­ings an ex­tra driz­zle of olive oil if they wish.

Per serv­ing: 518 calo­ries (149 from fat); 17 grams fat (2 g sat­u­rated; 0 g trans fats); 12 mil­ligrams choles­terol; 211 mg sodium; 75 g car­bo­hy­drate; 8 g fi­bre; 6 g sugar; 19 g protein.


There are plenty of pasta and greens recipe out there, but this one is el­e­vated and made su­per-amaz­ing by the top­ping of Parme­san-in­fused fried fresh bread crumbs.

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