For this fast twist on pasta cacio e pepe (with cheese and pepper), F&W’s Kay Chun replaces the noodles with kale. Slideshow: More Kale Recipes
In a large pot, melt the butter in the olive oil. Add the kale in batches and cook over moderate heat, stirring, until wilted, 3 minutes. Add the broth and bring to a simmer. Cover and cook until the kale is tender and almost all of the broth is absorbed, about 10 minutes. Season with salt. Transfer the kale to a platter and top with the crushed red pepper, lots of black pepper and the cheese.