Curly Kale Penne Puglian Style

This does the trick whenever you have an excess of winter greens you don't know what to do with. In this case, a delivery of two lbs of curly kale had me thinking, and voila le resultat (don't be bashful on the pepperoncini and probably better without pecorino!).

Ingreditents:

1. Penne or cavatelli
2. 1-2 llbs of curly kale
3. 8-12 anchovies depending on amount of kale
4. handful of capers
5. 6-7 cloves of garlic sliced
6. crushed Italian dried pepperoncini
7. pecorino (optional)

Preparation:

1. Cut stems out of kale and boil in salted water til slightly undercooked
2. Saute garlic and pepperoncini in a few tblsp of olive oil in a large frying pan
3. Add capers and allow to saute til they brown a bit
4. Add anchovies and stir til they melt
5. After draining and patting dry the kale, put into frying pan with other ingredients. If there's a bit of water retained from kale, keep stirring/frying til water evaporates. Then add a little more oil and continue cooking until kale shrinks and develops a concentrated look/taste.
6. Slightly under cook the pasta in salted boiling water before adding to the pan with other ingredients. Include 2-3 tbls of pasta water so that pasta and heat/stir for another minute until pasta water has evaporated.
7. Serve on plates with some additional, fresh olive oil and a bit of pecorino if you like.

(Courtesy: David Richter)