This pasta is so sublime, it needs a better name. Sure, it is orecchiette with kale and breadcrumbs… but that doesn’t tell you how creamy, garlicky and delicately spiced it is, and it doesn’t evoke a pasta that made me yearn for seconds. And that is what it is.
It’s also a great entrée to kale, if you are phobic. The kale is cooked down and chopped so finely that you’ll practically never notice it’s there, if you’re not into that sort of thing. Which my 2-year-old isn’t… and she still gobbled this up. Mostly from our plates rather than hers, but I’ll take what I can get!
Orecchiette with Kale and Breadcrumbs
Ingredients
- 1 lb lacinato kale (about 2 bunches), tough stems removed
- 5 Tbsp olive oil, divided
- 1 cup coarse fresh breadcrumbs
- 4 cloves garlic, minced or pressed, divided
- 1 lb orecchiette (little ear-shaped pasta)
- 2 Tbsp butter
- 1 Tbsp tomato paste
- ¼ tsp crushed red pepper
- ½ cup finely grated parmesan cheese, plus additional for serving
- salt and pepper
Instructions
- Bring a large pot of salted water to a rolling boil and cook the kale until tender, about 4 minutes. Remove the kale and transfer to a rimmed cutting board. Cool slightly and press out the moisture, then chop.
- Meanwhile, heat 2 Tbsp of the olive oil in a small skillet over medium-high heat. Add the breadcrumbs and 1 clove of the garlic and toast, stirring and tossing often, until golden brown.
- Return the kale cooking water to a boil and add the orecchiette. Cook until al dente, per the package directions. Drain, reserving 1½ cups of the cooking water.
- In a large saucepan (preferably the pot you just got done cooking the pasta in), melt the butter and the remaining 2 Tbsp olive oil. Add the tomato paste, crushed red pepper, the remaining 3 cloves of garlic and a healthy pinch of salt.
- Stir until fragrant and mixed, and then add the chopped kale and ½ cup of the pasta cooking water. Simmer until the kale is warm, about 3 minutes.
- Add the cooked pasta, another ½ cup of the pasta cooking water, half the toasted breadcrumbs and the parmesan cheese. Stir over low heat until well mixed and then add salt and pepper to taste.
- Serve warm, topped with the remaining breadcrumbs and additional parmesan cheese.
Linked up at:
Lauren! I think you’ve provided the recipe I’ve been subconsciously looking for! I blanched and froze a mess of greens, cooking greens (turnip, collard, kale, maybe spinach? I’ll have to look at the photos
when my CSA overwhelmed me with produce in the fall. I planned to use them in “something” but was really looking for a way other than cooking them w/ a pork neck bone for pot likker and making Southern greens since I am the only one in my family who actually likes greens that way.
So I’ve bookmarked this, and I’ll let you know. Thanks!
(and yes, I realize below my comment will be the fact that I put broccoli rabe on a pizza, but that’s a more mild green and the stuff I blanched and froze were stronger-flavored greens that needed cooking)
kirsten@FarmFreshFeasts recently posted..Broccoli Rabe (or Any Leftover Cooked Mild Greens) with Ricotta and Sausage Pizza (Pizza Night!)
Awesome! Definitely let me know how it goes. I think it’d be perfect for blanched and frozen greens.
I think it hinges on your pronunciation of orechiette. Surely that’s it. It certainly LOOKS yummy
Jester Queen recently posted..Dead Rock Stars
I try not to say it out loud. I’m not so great at Italian pronunciations.
Lauren recently posted..Orecchiette with Kale and Breadcrumbs
Ah this looks amazing! I wanna make this so bad, but I shouldn’t be making anymore pasta… haha
Sarah recently posted..Cheesy Caramelized Onion Dip
Love this! You always have the best family meals to share. Would you ever consider writing a toddler cook book? I would totally pre order a copy
Thanks for sharing and linking up!
Heather @ In Her Chucks recently posted..Chicken and Swiss Chard with Couscous in Brodo
Abso-freakin’-lutely! I would love to author a cookbook. Got any friends who are publishers?
Lauren recently posted..Creamy Polenta with Kale, Delicata Squash and Poached Eggs
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Looks soooo yummy! I think it’s what’s for dinner on Saturday night – can’t wait to try it.
Joan @ The Chicken Mama recently posted..The BEST Breakfast Burrito
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