Today I made pasta with Tuscan kale. I usually don’t buy vegetables at the supermarket, but today, as I passed the vegetable section, I saw some bunches of Tuscan kale, grabbed one immediately, and for lunch, here’s a delicious dish ready. This is a winter dish, but now this type of vegetable is available almost year-round. I will have to wait a few months before I can harvest it in my garden, like all other winter vegetables.
Here are other kale recipes for you to try.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Pasta with Tuscan Kale
- 11 oz penne rigate
- 1 bunch Tuscan kale
- 1 clove garlic
- to taste extra virgin olive oil
- to taste Parmesan cheese
- to taste salt (and pepper)
- chili pepper
Steps for Pasta with Tuscan Kale
For this recipe I used 4 large leaves, the rest I saved to make a nice soup. If you want to try it, you can find the recipe by clicking Here.
To prepare this main course, start by stripping the kale, removing the central white part (the hardest), then, after washing the leaves, cut them into pieces and drop them into a pot with boiling water and let cook for about 10 minutes.
When the Tuscan kale is cooked, lift it out with a slotted spoon and let it drain. In a large pan, pour the oil, the finely chopped garlic clove, and the chili pepper.
If you don’t like eating garlic, then cut it in half, and after frying it in the oil, you can remove it. Now add the leaves (you can chop them further or even blend half of them).
In the same water where you boiled the kale, cook the pasta, drain it slightly undercooked, and add it to the pan.
Stir in some grated cheese (Parmesan or even Pecorino), and if necessary, add some more pasta cooking water to make the pasta creamier.
Mix and serve your pasta at the table and enjoy your meal.
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