Penne with Kale
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g kale, cleaned
- 500 g penne
- 1 chilli, red
- 3 clove (s) garlic
- 3 tablespoon butter
- 1 onion (s)
- 300 ml vegetable broth or poultry broth
- 75 g almond (s), chopped
- 50 g parmesan, rated, or another hard cheese, e.., Pecorino
- salt
- pepper
- nutmeg
- Salt water
Print Recipe
Pin Recipe Instructions
- Blanch the kale in plenty of boiling salted water for about 10 minutes, drain and rinse. Then drain well.
- Cook the penne in salted water according to the instructions on the package, then drain and drain.
- Cut the chilli into thin rings, thinly slice the garlic and sauté both together with 2 tablespoons of butter in a hot pan. Finely dice the onion and sauté. Roughly tear the drained kale and add. Deglaze with the broth, bring to the boil and season with salt, pepper and nutmeg. Braise for 5 minutes over medium heat and then mix in 1 tablespoon of butter and the grated cheese.
- Then mix the noodles with the kale and arrange on a hot plate. Sprinkle with the almonds and serve sprinkled with grated Parmesan.
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