Since it's prime kale weather and since we're talking about pasta, here's a favorite recipe I'm going to make in the very near future using whole wheat pasta. It was originally posted on the old FLDG by Stuart's partner in kitchen crime and aspiring lesbian, JD.
Date: 17-Apr-2004 16:28
Author: Jenise (for JD) Email
Subject: RC: Pasta with pancetta and kale
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This fabulous and simple pasta dish is one I should have listed in response to Barb's "Your Favorite/Regular Recipes". When I went to dig it out just now to rectify that error, I realized it had never been archived--hence this post. -- Jenise
Serves four:
2 bunches kale, washed and sliced crosswise into 1" strips
1 red onion, sliced crosswise about 1/2" thick
2 cloves garlic, peeled and sliced
1/4 lb. pancetta, sliced 1/8" thick and diced
1/2 cup chicken stock
1/2 tsp. red pepper flakes
Plenty of parmesan
1 lb. penne, or other short pasta
This requires a large pan or pot to fit the kale. Brown the pancetta in 2 tbsp. olive oil. As it gets close to being done, add the red onion. When the onion is soft and starting to brown, add the garlic. Continue to saute for 2-3 minutes, then add the kale. Toss with the ingredients already in the pan, turn down the heat to medium and cover. Cook for about five minutes, or until the kale has wilted. Add the red pepper flakes and a couple of grinds of pepper. Add the stock, cover and simmer until the kale is tender, ~ 15-20 minutes. Stir occasionally. You may need to add a little more stock or pasta water during this time if it gets too dry.
While the kale is cooking, boil the pasta. Drain and toss with the kale mixture and a good handful of grated parmesan. Serve it up, drizzle with a little really good olive oil and top with a little more cheese.
This is a dish that works quite well with zinfandel, shiraz, etc... Try to choose one that has some spice to it in addition to the fruit.[/i]