RECIPE WITH KALE AND PASTA RECIPES

CREAMY KALE AND PASTA BAKE RECIPE | SOUTHERN LIVING

Creamy Kale and Pasta Bake Recipe | Southern Living image

Even self-professed kale haters will fall in love with this cheesy baked pasta with crispy breadcrumbs.

Provided by Robby Melvin

Total Time 30 minutes

Yield Serves 6

Number Of Ingredients 13

Ingredients

4 quarts water
¼ cup plus 1 1/2 tsp. kosher salt, divided
1 (16-oz.) package chopped fresh kale
4 cups whole milk
6 tablespoons cold salted butter, cut into pieces
1 cup chopped yellow onion (from 1 onion)
6 tablespoons all-purpose flour
1 (8-oz.) package preshredded Monterey Jack cheese (about 2 cups)
1 teaspoon hot sauce (such as Tabasco)
½ teaspoon black pepper
8 ounces uncooked medium-size shell pasta, cooked according to package directions
½ cup panko (Japanese-style breadcrumbs)
1 tablespoon olive oil

Steps:

Preheat broiler with oven rack 8 to 9 inches from heat. Bring 4 quarts water and ¼ cup of the salt to a boil in a Dutch oven over high. Add chopped kale; cook until tender, 5 to 7 minutes. Drain and pat dry with paper towels. Cool 10 minutes.
Meanwhile, place milk in a 1-quart glass measuring cup. Cover with plastic wrap, and microwave on HIGH 3 minutes.
Melt butter in Dutch oven over medium. Add onion, and cook, stirring occasionally, until tender, about 6 minutes. Add flour, and cook, whisking constantly, 2 minutes. Whisk in hot milk. Increase heat to medium-high, and bring to a low boil, whisking often. Cook, whisking often, until thickened, about 6 minutes. Remove from heat; whisk in cheese, hot sauce, pepper, and remaining 1 ½ teaspoons salt. Roughly chop kale. Fold kale and cooked pasta into cheese sauce. Pour into a greased 11- x 7-inch baking dish.
Stir together panko and 1 tablespoon olive oil; sprinkle over pasta mixture. Broil until panko is golden brown, 1 to 2 minutes. Serve immediately.

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

Ingredients

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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CREAMY KALE AND PASTA BAKE RECIPE | SOUTHERN LIVING

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