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Kale with orecchiette

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Ingredients

  • 3 tbsp olive oil
  • 1 med red onion cut into 1/4" slices
  • 1/4 tsp red pepper flakes++
  • 1 tsp sugar
  • 2 tbsp red wine vinegar
  • coarse salt
  • 1 pd kale stems removed and leaves torn into 3" pcs (10 cups)
  • 12 oz orecchiette
  • 2 tbsp unsalted butter
  • 1/2 c grated pecorino romano cheese
  • freshly grated nutmeg
  • 2 oz semisoft goat cheese

Details

Servings 4

Preparation

Step 1

heat 1 tbsp oil in a large skillet over med heat. Add onion and red pepper flakes and cook, stirring until onion is softened, 6-8 min. Sprinkle with sugar and toss to coat. Add vinegar and cook until completely reduced, about 1 min. Season mixture with salt and remove from skillet.
Add remaining 2 tbsps oil to skillet and increase heat to med-high. Add kale in batches and cook, stirring until greens are wilted and just tender 4-6 min. Season with salt. Return onion mixture to pan, stir to combine and cook until just heated through.
Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup pasta water; drain pasta..
Return past to pot, along with kale, butter and pecorino. Cook over med heat stirring and adding enough pasta water to form a light sauce that coats pasta. Add nutmeg to taste and season with salt. Serve with thin slices of goat cheese on top and red pepper flakes to taste.

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