Garlic and Kale Linguine

January 18, 2013

Garlic and Kale Linguine

Aunt Suzy says . . . .

The basis for this dish is a great recipe from Cook’s Illustrated for classic spaghetti with garlic and olive oil which I made recently.   Last week I saw another recipe for spaghetti and kale with similar ingredients but without the scientific technique of the CI recipe.  Randy and I both agreed that with or without the kale, the CI dish is outstanding.  The kale makes it just that much better and healthier!  This could be a main dish or a side.  Shown is a main dish portion, and we have also served with sauteed boneless/skinless chicken breast.  Either way, an Italian white,  Orivetto or Pinot Grigio, is a great accompaniment!

Makes 4 main dish or 6-8 first course servings

4 garlic cloves, peeled and processed through a garlic pressOLYMPUS DIGITAL CAMERA

1 teaspoon water

1/3 cup high quality EV olive oil

1/2 teaspoon red pepper flakes, optional or to taste

3/4 teaspoon salt

1 bunch lacinato kale, tough stems removed and cut into ribbons

1/3 cup pine nuts, toasted in a skillet

1/2-1 cup grated Parmigiana Reggiano (omit for vegan)

3/4-1 pound whole wheat, regular or GF linguine or spaghetti

Place processed garlic in a small bowl and add the teaspoon of water.  Heat the olive oil to a little over medium in a saute pan.  Add the garlic, optional pepper flakes and kale and cook for about 5 minutes, stirring regularly until garlic is golden and kale is soft.  Set aside.

Toast the pine nuts in a dry small skillet over medium heat.  Shake the pan regularly and watch carefully so they don’t burn!  At today’s prices especially that would be a shame. Set aside.

Meanwhile, cook the pasta al dente according to package directions.  Before draining, save 1/2 cup of the pasta cooking water.  Drain the pasta and rinse briefly.  Put the pasta back in the pot it was cooked in and place over medium heat.  Add the reserved kale mixture along with part or all of the pasta water and toss to combine thoroughly.  Heat through, stirring.

Place on individual plates and top with a little cheese, if using, and some pine nuts.  Alternatively, if you will be eating all of what was cooked, you can stir the cheese into the pasta before serving.  Then top with the pine nuts.

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