Orecchiette with Kale and Breadcrumbs

Name: Orecchiette with Kale and Breadcrumbs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 4 fillets anchovy fillets packed in oil, drained; 6 servings Freshly ground black pepper; 237 milliliters coarse fresh breadcrumbs; 3 garlic cloves, chopped, divided; 177 milliliters finely grated Parmesan or Grana Padano; 454 grams Tuscan kale, or other variety (about 2 large bunches), stems trimmed; 6 servings Kosher salt; 5 Tbsps olive oil, divided, plus more for drizzling; 454 grams orecchiette (little ear-shaped pasta); 0 teaspoons crushed red pepper flakes; 2 Tbsps (1/4 stick) unsalted butter

Orecchiette with Kale and Breadcrumbs is a pescatarian main course. One portion of this dish contains about 21g of protein, 22g of fat, and a total of 580 calories. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 6. 1 person found this recipe to be scrumptious and satisfying. If you have grana padano, pepper, orecchiette, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Working in batches, cook kale in a large potof boiling salted water until just tender, about4 minutes. Using tongs, transfer to a rimmedbaking sheet; let cool. Set aside pot withwater. Squeeze out excess liquid from kale;chop leaves and finely chop stems; set aside.

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Water

Kale

Equipment you will use

Tongs

Pot

Heat 3 tablespoons oil in a small skillet overmedium heat.

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Cooking Oil

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Frying Pan

Add breadcrumbs and cook,stirring often, until beginning to brown,about 4 minutes.

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Breadcrumbs

Add one-third of choppedgarlic and cook, stirring often, untilbreadcrumbs are golden, about 3 minutes.Season with salt and pepper and transfer toa paper towel-lined plate; let cool.

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Salt And Pepper

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Paper Towels

Heat butter and remaining 2 tablespoons oil in alarge heavy pot over medium-low heat.

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Butter

Cooking Oil

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Pot

Addanchovies, red pepper flakes, and remainingtwo-thirds of chopped garlic; cook, mashinganchovies with a spoon, until a paste forms,about 2 minutes.

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Red Pepper Flakes

Garlic

Add reserved kale and1/2 cup water. Cook, stirring often, untilkale is warmed through, about 4 minutes.Season with salt and pepper.

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Salt And Pepper

Water

Kale

Meanwhile, bring reserved kale cookingliquid to a boil; add pasta and cook, stirringoccasionally, until al dente.

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Pasta

Kale

Drain, reserving1 cup pasta cooking liquid.

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Pasta

Add pasta and 1/2 cup pasta cooking liquidto kale mixture and stir to coat. Increaseheat to medium and continue stirring,adding more cooking liquid as needed, untilsauce coats pasta.

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Pasta

Kale

Mix in Parmesan and1/2 cup breadcrumbs; toss to combine. Dividepasta among bowls, drizzle with oil, and topwith remaining breadcrumbs.

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Breadcrumbs

Parmesan