Kale Kick Off RecipeS by Sarah Knup
Pasta with Sausage and Kale
This recipe is easy (most of the action happens in a single pan and takes only a few minutes), tastes great for a dinner party and tricks the biggest skeptics into loving kale!
3 tablespoons olive oil
1 lb hot Italian turkey sausage, crumbled
1 bunch kale, stems and center ribs discarded and leaves coarsely chopped
½ lb bowtie pasta
⅔ cup reduced-sodium chicken broth
½ cup finely grated Pecorino Romano plus additional for serving
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps, until browned, 5 to 7 minutes.
Meanwhile, blanch kale in a 6-quart pot of boiling salted water, uncovered, 5 minutes. Remove kale and drain. Return cooking water in pot to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
While pasta cooks, add kale to sausage in skillet and sauté, stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and ½ cup reserved cooking water to skillet, tossing until combined. Stir in cheese and thin with additional cooking water if needed.
Serve immediately, with additional cheese on the side.
Pasta with Kale "Pesto"
So healthy and fresh tasting!
4 cloves of garlic, peeled
4 small shallots, peeled
1 bunch of kale, stalks removed, washed well
⅓ cup extra virgin olive oil
⅓ cup fresh ricotta cheese
Sea salt & freshly ground black pepper
fresh lemon juice - optional
12 oz / 340 g dried penne pasta
Bring a large pot of water to a boil. Salt the boiling water generously, and add the garlic and shallots. Boil for 2-3 minutes, stir in the kale and cook for another ten seconds. Don’t overcook. Working quickly, use a slotted spoon or strainer to fish the greens, garlic, and shallots from the water. Use a food processor to puree the ingredients along with the olive oil and ricotta. Then season with a touch of salt and plenty of black pepper. Taste. You might need a little extra acidic oomph if your sauce is a bit flat. If so, add fresh lemon juice a bit at a time until you’re happy with it the sauce. Set aside.
Boil the pasta per package instructions. Drain and toss immediately with the green sauce.
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Kale and Ricotta Salata Salad
The lemon juice sort of "cooks" the kale - the result is a much milder but still raw kale with the delicious fresh dressing.
¾ to 1 pound Tuscan kale (also called Lacinato), stems and center ribs discarded
2 tablespoons finely chopped shallot
1½ tablespoons fresh lemon juice
¼ teaspoon salt
¼ teaspoon black pepper
4½ tablespoons extra-virgin olive oil
1 cup coarsely grated ricotta salata
Working in batches, cut kale crosswise into very thin slices.
Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, until combined well.
Toss kale and ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper.
