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
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 pound Tuscan kale (2 bunches), stemmed and leaves torn into large pieces (16 cups)
2 cups low-sodium chicken broth
Pinch of crushed red pepper
Cracked black pepper
1/3 cup freshly grated Parmigiano-Reggiano cheese
How to Make It
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.
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