Ann's Healthy Yet Delish Kale Pasta

 

I know this recipe looks long and complicated, but it's really not.  I just give you every possible instruction imaginable, so you can learn at the same time.  So it's more like a chat!

Realizing things can be scarce out there, any greens (not lettuce), broccoli, broccoli rabe, kale, spinach, frozen spinach, jarred roasted peppers, regular flour or plain old canned tuna or canned anchovy, can be substituted.  Or be creative and invent your own combination.  The preparation will be the same!  But these flavors paired beautifully.

I've given you everything you need to know to adapt this pasta with pretty much anything you might have on hand.

Besides, it's time to tell all my secrets!

*Special thanks to Susie Gilroy, when I asked what can I do with kale, she said sauté it with peppers!

Ann's Healthy Yet Delish Kale Adaptable Pasta

2 Red orange or yellow pepper or mixed
1 Bunch adult kale trimmed off center stalk and torn into medium piece
2 Healthy handful baby spinach
1 Jar Italian tuna in oil, using the oil
Light drizzle of Olive oil, enough to barely cover sauté pan
Even sprinkle over the oil Garlic Salt
Pinch of red pepper flakes over the oil
1/4 cup White wine
2/3 cup chicken stock OR I use (1) square of Herbox Chicken cubes for all my stock in pasta recipes
      melted in hot water (you can swipe 3/4 cup out of your pot of water!)
Sprinkle of Wondra flour at end before adding pasta
Blob of butter at end before adding pasta
Blob of creme fraiche at end before adding pasta
Salt and pepper to taste
1 lb of Trumpets Pasta, which hold the sauce so beautifully. but any of your fav pasta will do


1. Set a 3/4 filled pasta pot with water and bring to a boil.

2. Meanwhile, roast two peppers of your choice (I used orange) by putting directly on stovetop flame, turning till entire pepper is black and burnt.

Put in a bowl and cover with a plate so peppers can steam.  After about 5 minutes run under warm water, rinsing off the charred black skin and removing the stem core and seeds.

Slice into slivers, then turn and slice other direction into 1/4" pieces.  Set aside.

3.  Fill sink with cold water.  When water is boiling, put in a good handful or two of salt and add all the kale, press it down into the boiling water. Water will stop boiling so just steep it no longer than a minute.  Using a big slotted spoon or spider strainer, strain out and throw into the cold water.

Save the pot of water for your paster later, and keep the heat on low covered so it doesn't boil away.

When the kale has cooled a bit in the water, take it out in handfuls and squeeze extra water out.
Take the wrung out kale, on a cutting board, give it a medium chop.

4. During this time of isolation, all these pasta's I'm making are in this fabulous oval pan, which I just adore!  https://www.amazon.com/dp/B005C3XN5E/ref=cm_sw_r_sms_c_api_i_Z9QGEbWDCG2B5

Heat oil on high heat in a sauté pan that can hold the entire dish, sprinkling a few shakes of garlic salt and pinch of red pepper flakes.  Cook briefly till the oil gives off the garlic aroma,

5.  Ok, so the next happens fast, as you want the green to stay bright and not get dull or brown.

Throw in the kale and spinach and cook on high till green soften.  You can even cover the pan for a few minutes to create a steamy heat, to soften that kale!

After a few minutes add the Tuna and it's oil and break up and combine evenly with the greens.

After a few minutes add the roasted pepper and toss around for a few minutes till combined.

Still on high heat, add white wine and cook off alcohol stirring for two minutes, till it comes back to a sizzle

Add chicken stock and cook down by a third.

Season to taste with salt and pepper and a slight sprinkle of grated cheese .  Turn off heat, cook pasta, add and serve.

Sauce can be eaten at this point (and brighten the flavor with a squeeze of lemon optional)

BUT if you want it a bit rich and unctuous (like I do), no lemon but the sprinkle of Wondra Flour, Blob of Butter and toss over medium high heat.

Add blob of creme fraiche and toss to just evenly combine.  Turn off heat

6. Cook pasta in same water as you blanched the Kale

Reserve a bit of pasta water just in finished pasta looks dry, which it won't with the additions, but will if butter/creme not added.

7. Add drained pasta to pan and toss till it's all combined and glossy.

Serve with cheese if you like, immediately.