Kale With Fusilli And Roasted Garlic Recipe
Summary
MethodRoasted
Ingredients
| 1 whole garlic head | ||
| Kale | 1 pound | |
| Water | 3 Quart | |
| Chicken broth | 1 Can (10oz) | |
| Spaghetti | 3 Cup (16 tbs), uncooked | |
| Extra virgin olive oil | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Crushed red pepper | 1/4 Teaspoon, dried | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
Directions
Preheat oven to 350°.
Remove white papery skin from garlic head, and separate cloves.
Peel cloves, and wrap in foil; bake at 350° for 30 minutes or until tender.
Set garlic aside.
Remove stems from kale, and wash leaves thoroughly.
Pat leaves dry, and coarsely chop to equal 3 cups.
Combine water and broth in a large Dutch oven; bring to a boil.
Add kale; cook 5 minutes or until tender.
Drain kale, reserving cooking liquid.
Return cooking liquid to pan; bring to a boil.
Add pasta; cook 8 minutes or until tender.
Drain pasta, reserving 3 tablespoons cooking liquid.
Combine pasta, reserved cooking liquid, kale, roasted garlic cloves, oil, salt, and pepper in a bowl; toss well.
Spoon pasta mixture onto individual plates, and sprinkle with cheese.
Remove white papery skin from garlic head, and separate cloves.
Peel cloves, and wrap in foil; bake at 350° for 30 minutes or until tender.
Set garlic aside.
Remove stems from kale, and wash leaves thoroughly.
Pat leaves dry, and coarsely chop to equal 3 cups.
Combine water and broth in a large Dutch oven; bring to a boil.
Add kale; cook 5 minutes or until tender.
Drain kale, reserving cooking liquid.
Return cooking liquid to pan; bring to a boil.
Add pasta; cook 8 minutes or until tender.
Drain pasta, reserving 3 tablespoons cooking liquid.
Combine pasta, reserved cooking liquid, kale, roasted garlic cloves, oil, salt, and pepper in a bowl; toss well.
Spoon pasta mixture onto individual plates, and sprinkle with cheese.
Chef
