RED KALE RECIPES

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KALE RECIPES | BBC GOOD FOOD



Kale recipes | BBC Good Food image

This super-green leaf is packed with goodness. Serve it on the side or worked into a savoury main course.

Provided by Good Food team

Number Of Ingredients 1

PASTA WITH BRAISED RED ONION SAUCE AND CRISPY KALE ...



Pasta with Braised Red Onion Sauce and Crispy Kale ... 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 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

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