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10
12
2
4
2
12
2
1/2
1/3
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oz
oz
cl
qt
T
oz
T
t
t
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Kale (1)
Potatoes (2)
Garlic
Water
Salt
Pasta (3)
Olive Oil, ExtV
Salt
Pepper
-- Garnish
Cheese, grated
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Prep - (18 min)
- Float wash the KALE and cut away the stems. Folding the two
sides against each other makes this easy. Then cut it crosswise into
strips 1/2 inch wide or narrower.
- Peel POTATOES and cut into 1/2 inch dice. Hold in cold water
until needed.
- Crush GARLIC and chop small.
RUN - (35 min)
- In a heavy bottomed pot bring about 4 quarts of Water to a
boil and add about 2 T of Salt. Add the Kale and
Potatoes and let it cook at a slow boil for about 15 minutes
for Tuscan Kale. For Curly Kale give the kale an extra 5 minutes
head start before adding potatoes for 15 minutes.
- Add Pasta and cook until pasta is still well underdone.
It should no longer crunch when chewed but still be quite stiff.
- Reserve 2 cups of the Pasta Water while draining the
Pasta mix.
- Wash out the pot. Heat Olive Oil and fry Garlic
until it starts to sizzle, then stir in the Pasta mix until
coated with oil, then 1 c reserved Pasta Water. Cook over
moderately high heat stirring frequently to break up Potatoes and
Kale. Add more pasta cooking water as needed. Do not overcook.
- Season to taste with Salt and Pepper and serve
hot. Pass Grated Cheese for garnish.
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