5.0
(8)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Put a large stock pot of water on to bring to a boil. Once boiling, working in two batches, blanch the kale for 4 minutes. Remove from the pot with tongs, setting it aside on a sheet pan to cool. Reserve the water for cooking the pasta. Once the kale is cool, press out as much water as possible and chop into bite size pieces. Set aside.
Step 2
Meanwhile, mix fresh breadcrumbs with 2 Tbs of olive oil and 1/4 tsp salt in a large 10" (25cm) skillet (with high sides - 2 1/2" to 3" (6cm)). Toast breadcrumbs on medium-low for about 5 minutes tossing and moving the breadcrumbs around in the pan two or three times. Add 1/2 the garlic and stir, pressing the garlic in, and moving the breadcrumbs around the pan for another 2-3 minutes or until golden and crunchy. Season with a few grinds of pepper. Transfer to paper towels on a plate to soak up any oil. Set aside. Wipe out the pan (you'll use it to make the sauce) and set aside.
Step 3
Bring the kale water back to a boil, adding more water if needed, add a heavy pinch of salt and cook the pasta according to package directions or until al dente. If using orecchiette, the little pieces of pasta tend to stick together. Stir several times while cooking to separate the spooners! Drain the pasta, reserving at least 2 C (470g) of pasta water.
Step 4
Meanwhile, in the same skillet used to toast the breadcrumbs, heat the butter and remaining 2 Tbs of olive oil on medium-low until melted. Add capers and pepper flakes. Mash the capers, gently (I use the bottom of a heat proof jar - like a canning jar). Cook, mashing for about 2 minutes. The sauce will begin to thicken. Add the remaining garlic, cooking another minute, stirring. Add the kale, 1/4 tsp of salt and 1/2 C (118g) of water to the caper mixture, stirring 2-3 minutes to heat through.
Step 5
To Assemble: Add the drained pasta to the kale mixture plus about 1/2 C (118g) of pasta water, stirring, adding more pasta water until the pasta is glossy. I add about 1 1/2 C total, but if you feel the pasta could use more, add about 1/4 C more at a time. Stir in the parmesan and breadcrumbs, and squeeze 1/2 a lemon over the pasta. Stir. Taste for salt and adjust as needed. Serve immediately with extra breadcrumbs, lemon wedges, fresh ground black pepper and parmesan for sprinkling on the side.
Your folders
weightwatchers.com
8 minutes
Your folders
bonappetit.com
4.9
(11)
Your folders
cooking.nytimes.com
5.0
(540)
Your folders
xoandso.com
5.0
(1)
30 minutes
Your folders
gimmesomeoven.com
4.8
(8)
30 minutes
Your folders
southernliving.com
Your folders
budgetbytes.com
4.9
(21)
15 minutes
Your folders
eatingbirdfood.com
4.9
(34)
Your folders
eatingbirdfood.com
Your folders
budgetbytes.com
5.0
(8)
15 minutes
Your folders
greenletes.com
Your folders
naturallyella.com
3.7
(3)
20 minutes
Your folders
simple-veganista.com
5.0
(8)
20 minutes
Your folders
kitchenskip.com
5.0
(3)
25 minutes
Your folders
carolbeecooks.com
25 minutes
Your folders
loveandoliveoil.com
15 minutes
Your folders
loveandoliveoil.com
15 minutes
Your folders
bonappetit.com
4.7
(14)
Your folders
bonappetit.com
4.7
(38)