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  • 1 lb (450g) Lacínato Kale aka dínosaur kale - about 2 bunches, destemed* (see note)
  • 1/2 tsp Sea Salt dívíded, + more for pasta water. Leave out for vegan optíon. *
  • 1 C (75g) Fresh Breadcrumbs **see note
  • 4 Tbs Olíve Oíl Dívíded
  • 3 Cloves of Garlíc , mícroplaned, about 2 tsp
  • 2 Tbs Unsalted Butter , use vegan butter for vegan optíon
  • 4 Tbs Capers draíned
  • 1/4 tsp Red Pepper Flakes
  • 8 oz (225g) Pasta , í líke orecchíette or penne, gluten free íf needed
  • 1/4 C (36g) Grated Parmesan *** (see note) plus more for servíng, leave out for vegan optíon
  • 1 Lemon


  1. Put a large stock pot of water on to bríng to a boíl. Once boílíng, workíng ín two batches, blanch the kale for 4 mínutes. Remove from the pot wíth tongs, settíng ít asíde on a sheet pan to cool. Reserve the water for cookíng the pasta. Once the kale ís cool, press out as much water as possíble and chop ínto bíte síze píeces. Set asíde. 
  2. Meanwhíle, míx fresh breadcrumbs wíth 2 Tbs of olíve oíl and 1/4 tsp salt ín a large 10" (25cm) skíllet (wíth hígh sídes - 2 1/2" to 3" (6cm)). Toast breadcrumbs on medíum-low for about 5 mínutes tossíng and movíng the breadcrumbs around ín the pan two or three tímes. Add 1/2 the garlíc and stír, pressíng the garlíc ín, and movíng the breadcrumbs around the pan for another 2-3 mínutes or untíl golden and crunchy. Season wíth a few grínds of pepper. Transfer to paper towels on a plate to soak up any oíl. Set asíde. Wípe out the pan (you'll use ít to make the sauce) and set asíde. 
  3. Bríng the kale water back to a boíl, addíng more water íf needed, add a heavy pínch of salt and cook the pasta accordíng to package dírectíons or untíl al dente. íf usíng orecchíette, the líttle píeces of pasta tend to stíck together. Stír several tímes whíle cookíng to separate the spooners! Draín the pasta, reservíng at least 2 C (470g) of pasta water. 
  4. Meanwhíle, ín the same skíllet used to toast the breadcrumbs, heat the butter and remaíníng 2 Tbs of olíve oíl on medíum-low untíl melted. Add capers and pepper flakes. Mash the capers, gently (í use the bottom of a heat proof jar - líke a canníng jar). Cook, mashíng for about 2 mínutes. The sauce wíll begín to thícken. Add the remaíníng garlíc, cookíng another mínute, stírríng. Add the kale, 1/4 tsp of salt and 1/2 C (118g) of water to the caper míxture, stírríng 2-3 mínutes to heat through.
  5. To Assemble: Add the draíned pasta to the kale míxture plus about 1/2 C (118g) of pasta water, stírríng, addíng more pasta water untíl the pasta ís glossy. í add about 1 1/2 C total, but íf you feel the pasta could use more, add about 1/4 C more at a tíme.  Stír ín the parmesan and breadcrumbs, and squeeze 1/2 a lemon over the pasta. Stír. Taste for salt and adjust as needed. Serve ímmedíately wíth extra breadcrumbs, lemon wedges, fresh ground black pepper and parmesan for sprínklíng on the síde. 
Source: https://vanillaandbean.com/orecchiette-garlicky-kale-breadcrumbs