ORECCHIETTE KALE RECIPES

Steps:

• Prepare the kale and set it aside. In a medium pot. boil sliced potatoes until tender. Drain and set aside. In a large pot, crumble and brown the Italian sausage. Drain as much as the fat as you can. Stir in the red pepper flakes, oregano, chicken broth, milk, and half-and-half. Simmer for 30 minutes.Give it a taste and adjust seasonings as needed. Add the potatoes, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10-15 minutes, then serve.

Steps:

• Melt 4 tablespoons butter in Dutch oven over medium heat
• Add onions and season with salt, then add bay leaves, cover and soften 10 minutes
• Add garlic, pepper and allspice or cloves and stir a minute or 2
• Add tomato paste, stir and let cook a minute
• Add red wine and increase heat to reduce wine slightly
• Add stock and cook at low simmer 1 ½ to 2 hours, then remove 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, season with salt and broil or bake at 500°F on a foil-lined baking sheet until very crisp and browned
• Cool to handle
• Season again with salt and crackle into pieces
• Undercook pasta a minute less than directions in salted water and reserve ½ cup of the liquid
• Add cooking water and 2 tablespoons butter to pasta and combine with sauce and a handful of cheese
• Serve in shallow bowls topped with crispy kale