![]() ![]() Will definitely be making this often.For over ten years, Pat Jackman Altomare shared beloved recipes from her vast inherited collection through over five hundred newspaper columns that highlighted a sense of home, family, and traditions created by strong women in her past. I also squeezed fresh lemon on right before serving. I'll be adding wine next time I make it even if nothing is sticking! I used brown rice noodles as that's what I had in my cupboard and needed to use up. Could have turned down the heat more or added oil but white wine was perfect and gave it nice flavor. Beats fishing around with tongs, etc.ĭeeeelish! I needed to add some liquid to the kale/garlic as it was sticking to my pan before my pasta was cooked. Why not just throw the kale into the pasta pot when the pasta is done? Then drain the whole thing together. We bought a chunk of good Romano cheese to shave over it. I carmelized the garlic, seasoned with plenty of red pepper flakes, mixed it all with fettucini. My personal opinion is this recipe needs something else to make it more flavorful. I used regular curly green kale, but it might have been better with Tuscan kale, which I will try next time. I was underwhelmed by this recipe, which I probably made worse by using whole wheat capellini. The Parmesan, red pepper & sea salt kicked up the flavor nicely. This was delicious! Even my non kale-loving husband loved it! Used a little extra garlic because we love garlic. With lots of chili flake and salt and cheese, it's better, but still not very special. It does need a lot of pepper flakes and good Parmesan. Simple flavors and ingredients made for comfort food. Added juice of half a lemon at end and was liberal with the hot peppers and parm cheese. Also sautéed half an onion with the garlic until golden. ![]() It was incredibly fresh, hearty, simple, and a healthy comfort with gentle flavors! Used Tuscan Kale and finished it with a Lemon Pepper sea salt blend along with the crushed red pepper and parmesean. Basically spaghetti aglio e olio with kale in it. I used lots of crushed red pepper with the male and oil wingspan.ĭelicious! I used lots of red pepper flakes and a squeeze of lemon as others had done. Loved this recipe! A great way to eat Kale. ![]() I was looking for a quick & tasty recipe that uses up a lot of kale. Simple and easy to make, and rates great. Serve pasta topped with Parmesan, red pepper flakes, sea salt, and more black pepper. Cook, tossing and adding more pasta cooking liquid as needed, until sauce lightly coats pasta, about 2 minutes. ![]() Using tongs, add pasta to kale splash in about 1 cup pasta cooking liquid. Meanwhile, cook pasta, stirring occasionally, until very al dente (2–3 minutes less than package directions). Add kale to pot and cook, stirring often, until darkened in color and very tender, about 8 minutes (garlic will break into even smaller pieces). Season very generously with black pepper and cook, smashing with a wooden spoon, until cloves break into rough pieces, soften, and look golden. Cook garlic, stirring occasionally, until sizzling, about 3 minutes. Heat 1/4 cup oil in a large heavy pot over medium. Whack garlic with the side of a chef’s knife to crush peel off skins. Keep water at a boil (you’ll use it for the pasta). Using tongs, transfer kale to a colander and rinse under cold water, tossing squeeze out excess liquid from leaves. Cook kale in boiling water until bright green and slightly softened, about 2 minutes. Meanwhile, strip kale leaves from ribs and stems, then tear leaves crosswise into 2"–3" pieces. Bring a large pot of salted water to a boil. ![]()
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