I finally ran out of kale from my garden. We've had such a mild winter that I have been able to continue to harvest until the end of January, a first for me.
I think my husband was not-so-secretly happy to see the end of my trips outside with scissors in hand. Well, if he thought that was the end of kale dinners, he was wrong. My daughter loves kale as much as I do, so when the harvest ended she was in the grocery line with the vegetable in her basket.
Despite all that, my husband admitted to really loving this pasta dish. In fact, he also admitted to sneaking down to the kitchen in the evening to steal a bit more out of the refrigerator, which is as good an endorsement for a kale dish as you can get. This is a very simple dish that can easily be made for a mid-week dinner. After tasting it, I added a little bit of lemon juice to it, just to brighten it up a bit, but it was delicious without it as well.
This recipe is from the website Food52.
Linguine with Breadcrumbs and Kale
1/2 lb linguini
2 cloves garlic, minced
2 slices, day old bread, cubed
1/2 cup olive oil
1/2 bunch kale, chopped
1/4 cup parmesan cheese
salt & pepper
1. Boil pasta according to the package in salted pot.
2. Process bread in a food processor until it’s about the consistency of coarse cornmeal.
3. Heat ¼ c. oil in a frying pan and add the breadcrumbs. Once the breadcrumbs are slightly toasted and golden brown, add the garlic and continue to stir until well toasted.
4. Add the kale to the frying pan with a little bit of the pasta water and sauté quickly. Toss the oil mixture with the drained pasta and add salt & pepper to taste. Add the rest of the oil as needed. Mix in parmesan and serve.