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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.

Source: Martha Stewart Living, April 2013
Total Time Prep Servings



Cook's Notes

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.

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How would you rate this recipe?
  • kwauthier08
    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.
  • MS10194802
    25 MAR, 2013

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