advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Tuscan Kale with Orecchiette

This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).The deep savoriness of tuscan kale, a backyard-garden staple in northern Italy, makes a superb foundation for soups, sides, and vegetarian mains. In this deceptively simple dish (the onions are essentially quick-pickled right in the pan), the orecchiette is practically treated as a condiment. As soon as you sit at the table, stir a few slices of semisoft goat cheese into the hot greens and pasta until they soften. You'll think to yourself, I could live on this stuff.

  • Prep:
  • Total Time:
  • Servings: 4
Tuscan Kale with Orecchiette

Source: Martha Stewart Living, April 2013

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium red onion, cut into 1/4-inch-thick slices
  • 1/4 teaspoon red-pepper flakes, plus more for serving
  • 1 teaspoon sugar
  • 2 tablespoons red-wine vinegar
  • Coarse salt
  • 1 pound tuscan kale, stems removed and leaves torn into 3-inch pieces (about 10 cups)
  • 12 ounces orecchiette
  • 2 tablespoons unsalted butter
  • 1/2 cup grated Pecorino-Romano cheese
  • Freshly grated nutmeg
  • 2 ounces semisoft goat cheese (such as Le Chevrot), for serving

Directions

  1. Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and red-pepper flakes and cook, stirring, until onion is softened, 6 to 8 minutes. Sprinkle with sugar and toss to coat. Add vinegar and cook until completely reduced, about 1 minute. Season mixture with salt and remove from skillet.

  2. Add remaining 2 tablespoons oil to skillet and increase heat to medium-high. Add kale in batches and cook, stirring, until greens are wilted and just tender, 4 to 6 minutes. Season with salt. Return onion mixture to pan, stir to combine, and cook until just heated through.

  3. Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup pasta water; drain pasta.

  4. Return pasta to pot, along with kale, butter, and Pecorino. Cook over medium heat, stirring and adding enough pasta water to form a light sauce that coats pasta. Add nutmeg to taste and season with salt. Divide among 4 bowls and serve each with a few thin slices of goat cheese on top and red-pepper flakes to taste.

Cook's Note

Alternatives: Although the almost meaty quality of tuscan kale takes this dish over the top, other kale varieties are able stand-ins. In addition to pasta, kale has a great affinity for potatoes and white beans. Feel free to play.

Reviews (2)

  • Kristie Wauthier 7 Jul, 2013

    Great dish! Left out the pasta and didn't miss it. The sweetness and creaminess of the goat cheese was a fantastic compliment to the slight bitterness of the kale. Delicious and hearty.

  • gmcknight 25 Mar, 2013

    Delicious!

Related Topics