Reviews (2) Add Rating & Review 36 Ratings 5 star values: 7 4 star values: 8 3 star values: 10 2 star values: 8 1 star values: 3 Martha Stewart Member Rating: 4 stars 07/07/2013 Great dish! Left out the pasta and didn't miss it. The sweetness and creaminess of the goat cheese was a fantastic compliment to the slight bitterness of the kale. Delicious and hearty. Martha Stewart Member Rating: Unrated 03/25/2013 Delicious!
Back to Tuscan Kale with Orecchiette All Reviews for Tuscan Kale with Orecchiette - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Tuscan Kale with Orecchiette Recipe Summary prep: 25 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist 3 tablespoons extra-virgin olive oil, divided 1 medium red onion, cut into 1/4-inch-thick slices 1/4 teaspoon red-pepper flakes, plus more for serving 1 teaspoon sugar 2 tablespoons red-wine vinegar Coarse salt 1 pound tuscan kale, stems removed and leaves torn into 3-inch pieces (about 10 cups) 12 ounces orecchiette 2 tablespoons unsalted butter 1/2 cup grated Pecorino-Romano cheese Freshly grated nutmeg 2 ounces semisoft goat cheese (such as Le Chevrot), for serving
Cook’s Notes Alternatives: Although the almost meaty quality of tuscan kale takes this dish over the top, other kale varieties are able stand-ins. In addition to pasta, kale has a great affinity for potatoes and white beans. Feel free to play.
Gallery Tuscan Kale with Orecchiette
Recipe Summary prep: 25 mins total: 35 mins Servings: 4
Gallery
Tuscan Kale with Orecchiette
Tuscan Kale with Orecchiette
Tuscan Kale with Orecchiette
Recipe Summary prep: 25 mins total: 35 mins Servings: 4
Recipe Summary
prep: 25 mins total: 35 mins
Servings: 4
prep: 25 mins
total: 35 mins
prep:
25 mins
total:
35 mins
Servings: 4
4
Ingredients
Ingredients
- 3 tablespoons extra-virgin olive oil, divided 1 medium red onion, cut into 1/4-inch-thick slices 1/4 teaspoon red-pepper flakes, plus more for serving 1 teaspoon sugar 2 tablespoons red-wine vinegar Coarse salt 1 pound tuscan kale, stems removed and leaves torn into 3-inch pieces (about 10 cups) 12 ounces orecchiette 2 tablespoons unsalted butter 1/2 cup grated Pecorino-Romano cheese Freshly grated nutmeg 2 ounces semisoft goat cheese (such as Le Chevrot), for serving
Directions
Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and red-pepper flakes and cook, stirring, until onion is softened, 6 to 8 minutes. Sprinkle with sugar and toss to coat. Add vinegar and cook until completely reduced, about 1 minute. Season mixture with salt and remove from skillet.
Add remaining 2 tablespoons oil to skillet and increase heat to medium-high. Add kale in batches and cook, stirring, until greens are wilted and just tender, 4 to 6 minutes. Season with salt. Return onion mixture to pan, stir to combine, and cook until just heated through.
Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup pasta water; drain pasta.
Return pasta to pot, along with kale, butter, and Pecorino. Cook over medium heat, stirring and adding enough pasta water to form a light sauce that coats pasta. Add nutmeg to taste and season with salt. Divide among 4 bowls and serve each with a few thin slices of goat cheese on top and red-pepper flakes to taste.
Cook’s Notes Alternatives: Although the almost meaty quality of tuscan kale takes this dish over the top, other kale varieties are able stand-ins. In addition to pasta, kale has a great affinity for potatoes and white beans. Feel free to play.
Cook’s Notes
Alternatives: Although the almost meaty quality of tuscan kale takes this dish over the top, other kale varieties are able stand-ins. In addition to pasta, kale has a great affinity for potatoes and white beans. Feel free to play.
Reviews (2)
Add Rating & Review 36 Ratings 5 star values: 7 4 star values: 8 3 star values: 10 2 star values: 8 1 star values: 3
Martha Stewart Member Rating: 4 stars 07/07/2013 Great dish! Left out the pasta and didn't miss it. The sweetness and creaminess of the goat cheese was a fantastic compliment to the slight bitterness of the kale. Delicious and hearty. Martha Stewart Member Rating: Unrated 03/25/2013 Delicious!
Reviews (2)
Add Rating & Review 36 Ratings 5 star values: 7 4 star values: 8 3 star values: 10 2 star values: 8 1 star values: 3
Add Rating & Review
36 Ratings 5 star values: 7 4 star values: 8 3 star values: 10 2 star values: 8 1 star values: 3
36 Ratings 5 star values: 7 4 star values: 8 3 star values: 10 2 star values: 8 1 star values: 3
36 Ratings 5 star values: 7 4 star values: 8 3 star values: 10 2 star values: 8 1 star values: 3
5 star values: 7 4 star values: 8 3 star values: 10 2 star values: 8 1 star values: 3
Martha Stewart Member Rating: 4 stars 07/07/2013 Great dish! Left out the pasta and didn't miss it. The sweetness and creaminess of the goat cheese was a fantastic compliment to the slight bitterness of the kale. Delicious and hearty. Martha Stewart Member Rating: Unrated 03/25/2013 Delicious!Martha Stewart Member
Rating: 4 stars 07/07/2013
Great dish! Left out the pasta and didn’t miss it. The sweetness and creaminess of the goat cheese was a fantastic compliment to the slight bitterness of the kale. Delicious and hearty.
Rating: 4 stars
Rating: Unrated 03/25/2013
Delicious!
Rating: Unrated
All Reviews for Tuscan Kale with Orecchiette
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Tuscan Kale with Orecchiette
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
