Tuscan Kale With Orecchiette Recipes

Steps:

• Preheat the oven to 250 degrees F.
• Remove the tough lower stems of the kale. Toss the kale generously with olive oil, salt and crushed red pepper.
• Lay the dressed leaves in a single layer on a sheet tray (use more than one if you need to!) and place in the oven. Roast the kale or until the leaves are crispy, 30 to 35 minutes.
• Serve as a snack or side dish.

Steps:

• Combine oil, onion, garlic, and 1/4 teaspoon salt in a large saute pan; cook over medium heat, stirring occasionally, until onion is lightly browned, about 5 minutes. Reduce heat to medium-low; cook until onion is soft, about 10 minutes.
• Add vinegar to pan, and raise heat to medium-high. Add kale, 1/4 cup water, and remaining 1/2 teaspoon salt; cook, stirring, until kale begins to soften, about 3 minutes. As the pan becomes dry, add another 1/4 cup water, and cook until the kale is tender, about 3 minutes more. Serve immediately.

Steps:

• Heat the oil over medium heat in a wide skillet or saucepan and add the garlic and red pepper flakes. As soon as the garlic begins to smell fragrant (30 seconds to 1 minute), add the tomatoes, sugar, salt and basil sprigs and bring to a simmer. Cook, stirring often, until the mixture is thick and fragrant, 15 to 20 minutes. Remove from the heat, taste and adjust seasoning.
• Bring a large pot of water to a boil, salt generously and add the kale. Blanch for 2 to 4 minutes, until tender but still bright green. Using a skimmer, transfer to a bowl of cold water. Do not drain the pot of water. Drain the kale and squeeze out excess water. Chop medium-fine and stir into the tomato sauce.
• Bring the pot of water back to a boil and add the pasta. Cook al dente, 10 to 11 minutes, or according to the cooking directions on the package. Drain and toss with the tomato and kale mixture right in the pan. Add the Parmesan, toss again and serve.