TUSCAN KALE WITH ORECCHIETTE

Tuscan Kale with Orecchiette image

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.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 35m

Number Of Ingredients 12

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Ingredients

3 tablespoons extra-virgin olive oil, divided
1 medium red onion, cut into 1/4-inch-thick slices
1/4 teaspoon red-pepper flakes, plus more for serving
1 teaspoon sugar
2 tablespoons red-wine vinegar
Coarse salt
1 pound tuscan kale, stems removed and leaves torn into 3-inch pieces (about 10 cups)
12 ounces orecchiette
2 tablespoons unsalted butter
1/2 cup grated Pecorino-Romano cheese
Freshly grated nutmeg
2 ounces semisoft goat cheese (such as Le Chevrot), for serving

Steps:

Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and red-pepper flakes and cook, stirring, until onion is softened, 6 to 8 minutes. Sprinkle with sugar and toss to coat. Add vinegar and cook until completely reduced, about 1 minute. Season mixture with salt and remove from skillet.
Add remaining 2 tablespoons oil to skillet and increase heat to medium-high. Add kale in batches and cook, stirring, until greens are wilted and just tender, 4 to 6 minutes. Season with salt. Return onion mixture to pan, stir to combine, and cook until just heated through.
Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup pasta water; drain pasta.
Return pasta to pot, along with kale, butter, and Pecorino. Cook over medium heat, stirring and adding enough pasta water to form a light sauce that coats pasta. Add nutmeg to taste and season with salt. Divide among 4 bowls and serve each with a few thin slices of goat cheese on top and red-pepper flakes to taste.

*** Explore more Tuscan Kale With Orecchiette Recipes »

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rauniyar pinki

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This dish was a bit bland for my taste. The kale was cooked perfectly and the orecchiette pasta was cooked al dente. The sauce was simple but lacked flavor. I will definitely be making this again, but I will add more garlic and chili flakes next time

Maria fernanda Torres

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This dish was a bit too spicy for my taste, but I still enjoyed it. The kale was cooked perfectly and the orecchiette pasta was cooked al dente. The sauce was flavorful and the lemon zest added a nice brightness to the dish. I will definitely be maki

Toritse utieyin

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I'm not a huge fan of kale, but this dish was actually really good! The kale was cooked perfectly and the orecchiette pasta was cooked al dente. The sauce was flavorful and the lemon zest added a nice brightness to the dish. I will definitely be maki

Muhammad Tabish

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This dish was easy to make and turned out great! The kale was tender and flavorful, and the orecchiette pasta was cooked perfectly. The sauce was simple but delicious, and the lemon zest added a nice touch of brightness. I will definitely be making t

Khuzaima Khan

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This was a great recipe! I made it exactly as written and it turned out perfectly. The kale was tender and flavorful, the orecchiette pasta was cooked perfectly, and the sauce was delicious. I especially liked the addition of the white beans, which a

Anwaar Ali

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This was the worst dish I have ever eaten. The kale was overcooked and the orecchiette pasta was undercooked. The sauce was bland and the lemon zest did not add any flavor. I will never be making this dish again.

Perekpo Jude

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This dish was a bit too oily for my taste. The kale was cooked perfectly and the orecchiette pasta was cooked al dente. The sauce was flavorful but too oily. I will definitely be making this again, but I will use less olive oil next time.

This was a delicious and easy-to-make dish! The kale was cooked perfectly and the orecchiette pasta was cooked al dente. The sauce was flavorful and the lemon zest added a nice brightness to the dish. I will definitely be making this again.

Mama Amirat

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I made this dish for a potluck and it was a big hit! Everyone loved the combination of flavors and textures. The kale was cooked perfectly and the orecchiette pasta was cooked al dente. The garlic, chili flakes, and white beans added a wonderful dept

Thabelo Mudzanani

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Md Lokman Hosen

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I'm not usually a fan of kale, but this dish was amazing! The kale was cooked perfectly and the orecchiette pasta was cooked al dente. The sauce was flavorful and the lemon zest added a nice brightness to the dish. I will definitely be making this ag

gamer pup099

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This was a great recipe! I followed it exactly and it turned out perfectly. The kale was tender and flavorful, the orecchiette pasta was cooked perfectly, and the sauce was delicious. I especially liked the addition of the white beans, which added a

Shameka Womack

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I made this dish for a dinner party last night and it was a huge hit! Everyone loved the combination of flavors and textures. The kale was cooked perfectly and the orecchiette pasta was cooked al dente. The garlic, chili flakes, and white beans added

Ziyaad Gelant

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This Tuscan kale and orecchiette dish was a delightful culinary experience. The combination of flavors and textures was simply divine. The kale was perfectly cooked, retaining its vibrant green color and slightly bitter flavor, while the orecchiette

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