Valleybrink Road | Recipes | Orecchiette With Kale And Breadcrumbs | Serves 4-6 1 lb Lacinato Kale or any other variety of kale, bottom stems trimmed 5 tablespoons extra virgin olive oil, plus more for drizzling 1 cup coarse fresh breadcrumbs 6 garlic cloves, chopped tablespoons butter 1/2 teaspoon red.

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Orecchiette With Kale And Breadcrumbs
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Description

On Sundays, I want pasta. Big bowls of pasta with big glasses of wine. For me, it is the ultimate comfort food before a new week begins. Today, I made a delicious Orecchiette with Kale and Breadcrumbs. A little spice, a little crunch, a lot of flavor.

Get Started
Step 1

Fill a large pot with water. Bring to a boil. Once boiling, salt the water. Working in batches if necessary, cook the kale until just tender, about 4 minutes.

Next Step
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Step 2

Using tongs, transfer cooked kale to a baking sheet and let cool.

Next Step
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Step 3

Once cool, squeeze out any excess liquid from the kale. Finely chop leaves and stems, then set aside.

Next Step
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Step 4

In a medium-sized pan, heat 3 tablespoons olive oil over medium heat. Add breadcrumbs and cook, stirring often, until they start to brown. Add one-third of the garlic and cook until breadcrumbs are golden. Transfer to a paper-towel lined plate and let cool.

Next Step
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Step 5

Bring the large pot you cooked the kale in to a boil and make sure it is seasoned with salt. Add the orecchiette and cook until al dente.

Next Step
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Step 6

Meanwhile, heat butter and remaining olive oil in the medium-sized pan. Add remaining garlic and chili flakes. Cook for a minute or two. Add kale and 1/2 cup water. Cook, stirring often, until kale is warmed through, about 4 minutes. Season with salt and pepper.

Next Step
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Step 7

Once the pasta is al dente, reserve 1 cup of the cooking liquid and add drained pasta to the kale mixture. Add 1/2 cup pasta water and stir to coat, add more pasta water as necessary, until the sauce coats the pasta. Mix in the Parmigiano Reggiano and 1/2 of the breadcrumbs. 

Next Step
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Step 8

Toss to combine and quickly divide the pasta between the bowls. Drizzle with a little extra virgin olive oil and finish with the remaining breadcrumbs.

Enjoy!

Done!
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Ingredients
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Shopping List
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 Serves 4-6

  • 1 lb Lacinato Kale or any other variety of kale, bottom stems trimmed
  • 5 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 cup coarse fresh breadcrumbs
  • 6 garlic cloves, chopped
  • tablespoons butter
  • 1/2 teaspoon red pepper flakes
  • 1 lb orecchiette
  • 3/4-1 cup Parmigiano Reggiano cheese