stltoday.com

By Heritage330

Ingredients

• Salt
• 1 1/2 pounds kale, leaves torn from stem and center ribs (discard stems and ribs)
• 1/2 cup sliced almonds
• 1/4 cup extra-virgin olive oil
• 3 large garlic cloves, minced
• 1 medium onion, chopped
• 1/4 teaspoon red pepper flakes
• Freshly ground black pepper
• 1 pound whole-wheat penne
• 1/2 cup grated Parmigiano-Reggiano
• 1/4 cup (1/2 stick) unsalted butter, cut in pieces

Details

Servings 6
Adapted from stltoday.com

Preparation

Step 1

1. Cook kale in a 6- to 8-quart pot of well-salted boiling water, uncovered, until just tender, 4 to 8 minutes.

2. Transfer kale with tongs to a colander; reserve water. When kale is cool enough to handle lightly, squeeze to remove excess liquid, then chop into bite-size pieces. Return water to a boil for pasta.

3. Cook nuts in oil in a 10-inch heavy skillet over medium heat, stirring, until golden, about 2 minutes. Transfer with a slotted spoon to towels to drain. Cook garlic, onion, pepper flakes, and 1/4 teaspoon salt and 1/4 teaspoon pepper in remaining oil, stirring occasionally, 8 to 10 minutes. Remove from heat.

4. Cook penne in boiling water until al dente. Reserve about 2 cups of pasta water, then drain pasta. Return pasta to empty pot; stir in cheese, butter, kale, onion mixture, 1 cup reserved pasta water, and salt and pepper to taste. Cook over low heat, stirring, 1 minute, moistening with additional pasta water if desired. Serve sprinkled with almonds and additional cheese.

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