KALE AND PASTA RECIPES RECIPES

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KALE AND PASTA RECIPES RECIPES ALL YOU NEED IS FOOD



KALE AND PASTA RECIPES RECIPES All You Need is Food image

Rachael shares her easy, holiday-colored vegetarian pasta with braised red onion sauce + a crispy kale garnish.

Provided by Rachael Ray

Number Of Ingredients 21

6 tablespoons butter
divided
4 red onions
chopped
Salt
2 large fresh bay leaves
2 cloves garlic
chopped or grated
Pepper
1/8 teaspoon ground allspice or a pinch of ground cloves
¼ cup tomato paste
1 cup red wine
3 cups beef or roasted vegetable stock
A drizzle of aged sweet balsamic vinegar
optional
1 bunch flat kale
stemmed
EVOO non-aerosol cooking spray
1 pound pasta (Rach likes to use a red onion-flavored kind for this recipe
but plain bucatini or rigatoni would be fine)
Grated pecorino cheese

Steps:

  • Melt 4u00A0tablespoonsu00A0butter in Dutch oven over medium heat
  • Add onions and season with salt,u00A0thenu00A0add bay leaves, cover and soften 10 minutes
  • Add garlic, pepper andu00A0allspiceu00A0or clovesu00A0andu00A0stir a minute or 2
  • Add tomato paste, stiru00A0and letu00A0cooku00A0a minute
  • Add red wine and increase heat to reduce wine slightly
  • Add stock and cook at low simmer 1 ½ to 2 hours,u00A0thenu00A0remove the bay leaves and add vinegar
  • Listicle: Rachael Ray 5-Quart Cast Iron Casserole When sauce has been cooking for an hour, heat water for pasta to a boil and preheat broiler or oven to 550°F
  • Spray a single layer of stemmed kale with oil,u00A0season with saltu00A0andu00A0broilu00A0or bake at 500°Fu00A0on a foil-lined baking sheet until very crisp and browned
  • Coolu00A0to handle
  • Season again with salt and crackle into pieces
  • Undercook pasta a minuteu00A0lessu00A0thanu00A0directions in salted water and reserveu00A0½u00A0cup ofu00A0the liquid
  • Add cooking water and 2u00A0tablespoonsu00A0butter to pasta and combine with sauce and a handful of cheese
  • Serveu00A0in shallow bowls topped with crispy kale

SPAGHETTI AGLIO E OLIO WITH LOTS OF KALE RECIPE | BON APPéTIT



Spaghetti Aglio e Olio With Lots of Kale Recipe | Bon Appétit image

You will think this pasta recipe calls for an absurd amount of kale, but it will shrink a ton when cooked.

Provided by Carla Lalli Music

Yield 4 Servings

Number Of Ingredients 8

Kosher salt
3 large or 4 smaller bunches kale, any type (about 1½ pounds)
5 garlic cloves
¼ cup olive oil, plus more for drizzling
Freshly ground black pepper
12 ounces spaghetti, thick spaghetti, bucatini, or other long strand pasta
Parmesan and crushed red pepper flakes (for serving)
Flaky sea salt

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 ¼ 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.

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