Kale Pasta Sauce

 

I tried this recipe by Joshua McFadden for a simple kale sauce. And it was awesome! We give it a rare 4 thumbs up! I used it with pasta here, as a side to maple-glazed yakitori chicken, but it would also be good with roasted vegetables. Note that the sauce itself is vegan, though not the parmesan (or main dish!) I used here.

2 cloves garlic, smashed and peeled
¼ cup extra-virgin olive oil, plus more for serving
kosher salt and black pepper
1 lb. kale, any variety works here; thick ribs/tough stems removed
8 oz. dried pasta, such as rigatoni or pappardelle
¾ cup freshly grated Parmigiano-Reggiano cheese

Set a large pot of water on the stove and bring to a boil.

In a small skillet, put 2 cloves garlic and ¼ cup olive oil. Place over medium heat, and sauté until the garlic begins to sizzle. Immediately reduce the heat to low, and cook until garlic is light golden-brown, soft, and aromatic (about 5 - 7 minutes). Remove from the heat, and transfer to a large blender cup or the base of a stand blender. Set aside.

Once the water in the pot is boiling, generously season with salt. Add 1 pound kale and boil until tender but not mushy, about 5 minutes. Use tongs to remove kale from the pot and carefully transfer to the blender cup/base.

To the boiling water, add 8 ounces dried pasta and cook until al dente, per package directions. Transfer 1 cup of the pasta water to a heatproof measuring cup. Drain the pasta, then transfer back to the pot.

Blend the kale, oil, and garlic until it resembles a thick puree. Continue blending, adding about a tablespoon of pasta water at a time, until you achieve a uniform, silky texture. Don't rush this; you want a very smooth sauce. Season with salt and pepper to taste. (Note: Use caution with hot liquids in a stand blender. Prior to blending, remove the small cap from the blender's lid and cover the opening with a kitchen towel to safely release steam. Initiate the blending process at a low speed, slowly increasing the speed in stages to prevent splashing and to ensure a consistent purée.)

Toss half of the kale purée with the drained pasta and half of the ¾ cup freshly grated Parmigiano-Reggiano cheese. If the sauce feels dry, stir in more kale purée. If needed, add a bit more reserved pasta water to thin out the sauce until it's saucy and nicely clings to the noodles. Season with salt and pepper. (If your sauce feels way too loose, you can put the pot back on low heat, stirring continuously until it thickens.)

To serve, divide the pasta into serving bowls, drizzle with a bit of olive oil, and garnish with the remaining cheese.