So, we continue our quest to use the kale. This is made particularly challenging by the fact that one of our CSA partners holds kale in very low esteem and therefore passes their share on to us. So, go kale! Tonight we went for an incarnation of this recipe
We've historically been fans of pasta with greens. This seemed like a win-win situation. Things I learned:
A. There is no such thing as too much breadcrumb topping
B. Even if it seems that you have put a scary amount of dried chillis into the breadcrumbs, you may be okay.
C. When you add breadcrumbs to the pasta it will soak up all moisture. Some added oil can't hurt.
D. Even if you don't believe it's so, if you drain the pasta and put the uncooked kale and the pasta back in the pot immediately, the heat of the pasta will cook the kale.
What you need:
A bunch of kale (stems trimmed off and rough chopped small)
Olive oil
100g bread crumbs
200g or about half a pack of pasta (we used Fettucini because it was around)
3 chopped garlic cloves
1T dried chilli flakes (the recipe asked for 1t but I'm a bit heavy-handed when it comes to heat)
1 can of tuna (the recipe called for anchovies, we wished we had anchovies, we spent way too much time discussing whether one of us would go get anchovies, but tuna had to do)
lemon zest and juice from half a lemon
Easy schmeasy:
While you boil the water for the pasta, rough chop the kale. In a skillet, add some olive oil and sautée the garlic over medium to medium high heat. Add breadcrumbs and chillis and stir until golden brown. When pasta is ready, drain and return to pot immediately and add kale, tuna, lemon, and a bit of olive oil. (We used about two thirds of the tuna and gave the rest to the cats; they were pleased.) I don't recommend using all of the breadcrumbs. Start with half and go from there.
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