Monday, December 04, 2006

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!).


  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)


  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)

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