Dinner Tonight: Orecchiette with Braised Kale and Cauliflower

Name: Dinner Tonight: Orecchiette with Braised Kale and Cauliflower
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 fillets anchovy fillets, finely chopped; 237 milliliters bread crumbs, toasted; 1 head cauliflower, about 2 1/2 pounds, broken into bite-sized florets; 2 Tbsps currants; 4 cloves garlic, sliced; 454 grams black Tuscan kale (also known as Lacinato), ribes removes and leaves roughly torn; 118 milliliters olive oil; 1 large onion, sliced; 454 grams orecchiette pasta; 3 Tbsps pine nuts; 2 red chilies, crumbled, or a couple pinches red pepper flakes; 1 sprig rosemary

Dinner Tonight: Orecchiette with Braised Kale and Cauliflower might be just the main course you are searching for. One serving contains 948 calories, 28g of protein, and 37g of fat. This recipe covers 46% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of a couple pinches pepper flakes, pine nuts, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the pine nuts you could follow this main course with the Pear Cake with Pine Nuts as a dessert. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

In a large heavy pot, heat half the olive oil over medium heat, then add half the chili and the rosemary sprig. Allow them to sizzle in the oil for a minute, then add half the onion. As it softens, after about two minutes, add half the garlic and season with salt and pepper. Continue cooking until the onion turns golden, then add the kale and stir to coat with the oil. Splash in 1/4 cup of water and cover tightly, turning the heat to low. Cook until tender, about 30 minutes, then remove the rosemary sprig. 10 minutes before cooking is through, add the currants to plump up.

Ingredients you will need

Salt And Pepper

Olive Oil

Currants

Rosemary

Garlic

Chili Pepper

Onion

Water

Kale

Cooking Oil

Equipment you will use

Pot

In the meantime, heat the remaining oil in a second wide, heavy skillet over medium heat and add the remaining onion and chile. When it begins to color add the anchovy fillets, mashing them into the oil to melt. Increase the heat to high and add the cauliflower with a hefty pinch of salt and pepper. Cook, tossing and stirring often, until the cauliflower is richly caramelized and tender, but not mushy. Season to taste as necessary. When the cauliflower is near done, add the pine nuts to toast in the pan.

Ingredients you will need

Anchovy Fillets

Salt And Pepper

Cauliflower

Pine Nuts

Chili Pepper

Onion

Toast

Cooking Oil

Equipment you will use

Frying Pan

In the meantime, cook the orrecchiette in salty boiling water until al dente.

Ingredients you will need

Water

Drain, reserving a full cup of pasta cooking water.

Ingredients you will need

Pasta

Water

Combine all the ingredients into the largest pot, where you cooked either the kale or the cauliflower, and turn the heat to high. Allow the pasta to turn slightly golden and crisp, scraping it off the bottom of the pan with a wooden spoon. After a couple minutes, add some reserved pasta water to create a silky sauce and season to taste.

Ingredients you will need

Cauliflower

Water

Pasta

Sauce