Make us your home page

Recipe for a cheesy kale and pasta pleaser

A topping of Parmesan-infused fried fresh bread crumbs and a smidge of anchovies and red pepper flakes elevates Pasta With Sauteed Kale and Toasted Bread Crumbs.

Associated Press

A topping of Parmesan-infused fried fresh bread crumbs and a smidge of anchovies and red pepper flakes elevates Pasta With Sauteed Kale and Toasted Bread Crumbs.

There are lots of varieties of kale on the market. You can play around with any and all of them in this recipe.

You also can use other dark greens, like mustard greens, collards, Swiss chard — even chopped broccolini or broccoli rabe. Spinach is another option, but cook it for only about 4 or 5 minutes or it will probably get a bit too soft.

There are plenty of pasta and greens recipe out there, but this one is elevated and made super-amazing by the topping of Parmesan-infused fried fresh bread crumbs and a smidge of anchovies and red pepper flakes.

I always rush to mention that if you have people at the table who think they don't like anchovies, you should conveniently leave out that little nugget of information when describing this dish. But leave out the information, not the anchovies. Unless you're serving a possible vegetarian, then full disclosure is in order.

Katie Workman, Associated Press


Pasta With Sauteed Kale

and Toasted Bread Crumbs

cup extra-virgin olive oil, divided, plus extra for drizzling

1 cup coarse fresh bread crumbs

Kosher salt and freshly ground pepper to taste

1 tablespoon minced garlic, divided

4 oil- or salt-packed anchovy fillets, rinsed and minced

¼ teaspoon red pepper flakes, or more to taste

2 pounds kale, thick stems cut off, rinsed well and roughly chopped

1 pound spaghetti

Juice from 1 lemon

½ cup finely grated Parmesan cheese, divided

Bring a large pot of water to a boil and season generously with salt.

Meanwhile, heat half of the ⅓ cup oil in a very large, deep skillet with a lid over medium heat. Add the bread crumbs, season with salt and pepper and toast them, stirring frequently, until the bread crumbs are light golden brown, about 4 minutes. Add half the garlic and cook and stir for 1 more minute, until you can smell the garlic. Use a slotted spoon to transfer the toasted crumbs to a paper-towel-lined plate.

Pour out any remaining oil and wipe out the skillet with paper towels (carefully!). Return the skillet to medium heat and add the rest of the ⅓ cup oil and heat over medium heat. Add the remaining minced garlic, the anchovies and red pepper flakes and stir for a few seconds. Then add the kale and ¼ cup water (if the kale is damp from rinsing it, skip the additional water), partly cover the pot and cook, stirring occasionally, for about 10 minutes, until the kale is fairly wilted and tender.

While the kale is cooking, cook the spaghetti in the boiling water according to package directions until al dente. Remove ½ cup of the pasta cooking water, then drain the pasta.

Add the pasta, half of the reserved cooking water and the lemon juice to the pan with the wilted kale and toss to combine well. (Use the pot you cooked the pasta in if that works better size-wise.) Add more cooking water if the mixture seems dry. Taste and adjust seasonings as needed.

In a small bowl, stir together the toasted bread crumbs with ¼ cup of the Parmesan.

Transfer the pasta and kale to a serving bowl or to individual plates and top with the Parmesan bread crumbs. Sprinkle with the remaining ¼ cup Parmesan and serve hot or warm. Let people give their servings an extra drizzle of olive oil if they wish.

Serves 6.

Source: Associated Press

Recipe for a cheesy kale and pasta pleaser 08/08/17 [Last modified: Friday, August 4, 2017 3:48pm]
Photo reprints | Article reprints

Copyright: For copyright information, please check with the distributor of this item, Associated Press.

Join the discussion: Click to view comments, add yours

  1. Blake High grad Taylor Trensch lands lead role in 'Dear Evan Hansen' on Broadway


    For those who saw Taylor Trensch grow up in Tampa, his rise from promising student to star is heartwarming and entirely predictable. In January, Trensch, 28, will be moving into the title role of Dear Evan Hansen on Broadway, one of the hottest tickets in theater.

    Taylor Trensch, a 2007 Blake High graduate, will play the title role in Broadway's Dear Evan Hansen. Courtesy of Frank Trensch.
  2. A scene from "Epiphany."
  3. Top things to do in Tampa Bay for Oct. 22


    Clearwater Jazz Holiday: The Avett Brothers: The Avett Brothers, with their blend of folk, bluegrass and rock, lead the lineup. 1:30 p.m., Coachman Park, 301 Drew St., Clearwater. $16 per day, $45 reserved, $170 VIP. (727) 461-5200.

    AUSTIN, TX - MARCH 15:  (L-R)  Joe Kwon, Bob Crawford, Seth Avett, and Scott Avett of The Avett Brothers pose for a portrait at the "May It Last: A Portrait Of The Avett Brothers" Premiere - 2017 SXSW Conference and Festivals on March 15, 2017 in Austin, Texas.  (Photo by Matt Winkelmeyer/Getty Images for SXSW)
  4. Top things to do in Tampa Bay for Oct. 21


    Conor Oberst: The Bright Eyes mastermind will be joined by opener, the Felice Brothers. 8 p.m., Capitol Theatre, 405 Cleveland St., Clearwater. $30.50-$36. (727) 791-7400.

    Handout photo of Conor Oberst, performing Oct. 21 at the State Theatre in St. Petersburg. Credit: Grandstand Media
  5. McDonald's soft serve in Florida is made with handshakes and happy cows


    Floridians licked nine million McDonald's vanilla cones last year.

    Calves play with a rubber toy at the Milking R Dairy in Okeechobee, FL. Owners Sutton Rucks, Jr., and his wife Kris Rucks sell their milk to SouthEast Dairies cooperative, Edward Coryn of Dairy Mix in St. Petersburg buys it, transforms it into soft-serve ice cream base, and sells it to all the McDonald's. SCOTT KEELER   |   Times