Kale with Pasta
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g kale, cleaned, from the arden, alternatively frozen or lass
- 400 g penne or other short pasta
- salt and pepper
- 1 chilli pepper (s), red, hot, e.g. Habanero
- 3 cloves garlic
- 3 sausages (farmer sausages, alternatively Mettenden, or another coarse, smoked sausage)
- 3 tablespoon butter
- 1 small onion (s), red
- 2 tablespoon sultanas
- 300 ml poultry broth
- nutmeg
- 50 g pecorino, rated, alternatively parmesan
- 75 g smoked almonds, chopped
Print Recipe
Pin Recipe Instructions
- Clean the kale by removing the leaves from the stems. Wash very well in plenty of cold water, shake dry.
- Heat salted water in a large pot when it is boiling, blanch the kale for 10 minutes, drain and rinse in ice water. Drain in a colander, then squeeze out well with your hands.
- Cook the penne in plenty of salted water according to the instructions on the packet until al dente, drain and drain.
- Cut the chilli pepper into thin rings. Peel the garlic and cut into thin slices. Also cut the sausages into slices.
- Heat a coated pan with the butter, fry the sausage a little on all sides, then add the chili rings and garlic slices and sauté. In the meantime, finely dice the onion and then sauté. Roughly pluck the kale and add to the pan with the sultanas. Deglaze with the chicken stock, bring to the boil and season with salt, pepper and freshly grated nutmeg. Stew for 5 minutes over medium heat.
- Mix in 1 tablespoon butter as well as the grated cheese. Roughly chop the almonds, fold the pasta into the kale and let it warm up again. Arrange everything on a deep platter or plates. Serve sprinkled with the chopped almonds and grated pecorino cheese.
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