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Nutty Kale Penne

Nutty Kale Penne

Serves 6


1½ pounds kale, leaves torn from stem and center ribs (discard stems and ribs)

½ cup sliced almonds

¼ cup extra-virgin olive oil

3 large garlic cloves, minced

1 medium onion, chopped

¼ teaspoon red pepper flakes

Salt and black pepper

1 pound whole-wheat penne

½ cup grated Parmigiano-Reggiano

¼ cup (½ stick) unsalted butter, cut in pieces

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

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

Cook the 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 ¼ teaspoon salt and ¼ teaspoon pepper in the remaining oil, stirring occasionally, 8 to 10 minutes. Remove from heat.

Cook the penne in boiling water until al dente. Reserve about 2 cups of pasta water, then drain the pasta. Return the pasta to the empty pot; stir in the 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.

From Gourmet’s “Easy Dinners”


As the green du jour on everyone’s shopping list, kale can't fail

Wednesday, September 26, 2012

Kale is the Jeff Bridges of vegetables — been around forever, utility player, not the flashy type. Until lately. Since being crowned prom king of locavore fads, kale has been putting on airs. All of a sudden, it’s cozying up to caramelized onions and being photographed slathered in chanterelles. Easy to grow and touted as the ne plus ultra of …

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