Kale boner

by

That’s right! I am going the full Martha and instaboning recipes now. I made this delicious meal last night:

Gemelli with Kale, Sage and Potatoes

Ingredients:
1 bunch kale
2 tbsp extra-virgin olive oil
2 yukon gold potatoes, peeled and cut_into 1-inch (2.5 cm) cubes
1/3 cup chopped pancetta (or Smart Bacon, for the veggie-inclined)
2 cloves garlic, minced
1/2 an onion, chopped
chopped fresh sage
salt
hot pepper flakes
10 oz gemelli or fusilli pasta
1 cup sodium-reduced chicken (or veggie) stock
1 cup grated fontina or gouda cheese
2 tsp lemon juice

Preparation:
Saute garlic and onion in EVOO until onion is translucent. Toss in some chopped sage and a dash of red pepper flakes. Trim off tough stems and ribs from kale and tear it into smaller pieces, then add to pan. Cover and cook for a few minutes. Then add 1 cup stock, cook until almost all of the liquid is gone. Remove from heat.

In nonstick skillet, heat oil over medium-high heat; saute potatoes until golden brown and cooked through. (You can also brown the potatoes in the oven, if you’re running out of stovetop space.) If you’re using Smart Bacon, fry it up in a small skillet, then tear it up into small pieces.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm. Drain and return to pot. Stir in kale mixture, potatoes, pancetta (or pancetta-substitute), cheese, a bit more sage, and lemon juice. Heat through, tossing to coat. Top off with red pepper flakes and salt, as needed.

This was super effing good. I suppose any recipe from something called The Canadian Living Test Kitchen is bound to be awesome, though. (I modified it a bit.)

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