Monday, July 12, 2010

Making Due: A Simple Kale Pasta

Kale is another ingredient I hear a lot about from CSA members. This pasta dish is one that stemmed completely from what was one hand, but I'm sure I will revisit it in the coming months.

Spicy Kale and Potato Pasta

6-8 Large kale leaves, cleaned, stems removed, and roughly chopped
1/4 lb. bacon, diced
1 Medium potato, peeled and diced roughly into 1/4 inch thickness
1 Small onion, sliced
3 Cloves of garlic, sliced thinly
1 tsp red chili flakes (you can omit this if it doesn't agree with you)


1/2 lb. Pasta (ideally fresh egg pasta), cooked according to the directions

1. In a medium sized skillet over medium heat, render the bacon until nice and crispy and set aside.
2. In the residual bacon fat, fry the potato until slightly cooked, 5-7 minutes.
3. Add in the onion and chili flake and sweat for a another two minutes
4. Add the kale and garlic and cover, cook until it just wilts. 4-6 minutes.
5. Drop in the cooked pasta, toss well and serve garnished with the crispy bacon.

You could cover this in grated cheese if you were so moved, but I didn't have any the night this recipe came to fruition. It was just fine without it.

4 comments:

  1. I love kale, but can't ever seem to get past the same couple of recipes. Thanks for this--it looks fantastic, and I'm excited to try it!

    ReplyDelete
  2. Do you have more information about kale? I don't think I've cooked with it before. How does it taste? How did you pick kale over other greens for this dish?

    ReplyDelete
  3. hey Clin,
    Kale went into this dish just because it's what I had in my fridge. Mustard greens, chard, or any variety of kale would've worked just fine. Collards would work too though they would need to cook a little longer and/or be cut smaller.
    I'm going to elaborate in an upcoming entry. I've received a few questions since this article.
    Stay tuned!

    ReplyDelete
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