![]() ![]() ![]() Add pasta to lentil mixture along with about 1/3 cup of pasta-cooking liquid (or enough to keep pasta moist) and cook over high heat, tossing, 1 minute. Reserve about 1 cup pasta-cooking liquid, then drain pasta in a colander. Add pasta to kale-cooking liquid and boil, uncovered, until al dente. Coarsely chop kale and add to onion along with lentils (including lentil-cooking liquid), then simmer, stirring, 1 minute. Transfer kale with tongs to a colander to drain, pressing lightly. Cook kale in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 5 to 8 minutes. While onion cooks, cut out and discard stems and center ribs from kale. Remove lid and increase heat to moderate, then cook, stirring frequently, until onion is golden brown, 5 to 10 minutes more. Reduce heat to low and cook, covered, stirring occasionally, until onions are soft and golden (stir more frequently toward end of cooking), about 20 minutes. While lentils simmer, heat 1/4 cup oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with pepper and remaining 1/2 teaspoon salt, stirring, 1 minute. Simmer lentils in water (2 cups) with 1/4 teaspoon salt in a 1- to 1 1/2-quart saucepan, uncovered, adding more water if necessary to keep lentils barely covered, until tender but not falling apart, 20 to 25 minutes. Serve topped with a few pinches of fresh thyme, and more crumbled goat cheese.Īccompaniments: toasted bread-crumb topping and/or grated Parmigiano-Reggiano Drain and toss immediately with the green sauce. Reheat the pot of water and boil the pasta per package instructions. If so, add fresh lemon juice a bit at a time until you're happy with it the sauce. Depending on your goat cheese, you might need a little extra acidic oomph if your sauce is a bit flat. Then season with a touch of salt and plenty of black pepper. Add a couple tablespoons of hot pasta water if needed to thin things out if needed. Use a food processor to puree the ingredients along with the olive oil and goat cheese. Working quickly, use a slotted spoon or strainer to fish the greens, garlic, and shallots from the water. Boil for 2-3 minutes, stir in the kale and cook for another ten seconds. Salt the boiling water generously, and add the garlic and shallots. Source: 101 Cookbooks - Adapted from the Raw Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa Clark's In the Kitchen with A Good Appetite.ġ small bunch of kale or other winter green - 1/2 lb / 8 oz, stalks removed, washed wellġ/3 cup / 2 oz goat cheese, plus more for toppingįine grain sea salt & freshly ground black pepperīring a large pot of water to a boil. Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves). Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking. If using the bread, toast it until golden brown on both sides and dry throughout. Trim the bottom few inches off the kale stems and discard. Remove the cover, add the kale and the canned beans (more water if needed) bring back to a gentle boil and cook for another 5 minutes or just until the kale is tender.ġ bunch Tuscan kale (for ex: black or lacinato)Ģ thin slices country bread, or two handfuls good, homemade coarse breadcrumbsġ/4 cup (or small handful) grated pecorino cheese, plus adiitional for garnishģ tablespoons extra-virgin olive oil, plus additional for garnishįreshly squeezed juice of one lemon (scant 1/4 cup or ~50ml) Lower the heat to medium/low and allow the soup to gently boil (uncovered) for about 20 minutes. Cook for about 5 minutes or until softened.Īdd the garlic and a pinch of red pepper flakes and cook for about 1 minute or until garlic begins to color.Īdd the zucchini and green beans, season with salt and pepper, add the turmeric, stir and cook for about 3 minutes.Īdd the tomatoes and the water, raise heat to high and bring to a boil. Place a large stockpot over medium heat and add the onions, carrots and celery. 2 tablespoons olive oil (or enough to cover the bottom of the pot)Ģ cups fresh zucchini - medium diced (about 1 medium or 2 small)Ģ cups green beans - cut into 1 inch piecesġ.75 lbs of fresh tomatoes or 1 x 28 ounces can (BPA free) crushed tomatoesġ 15 ounce can (BPA free) of cannellini beans ![]()
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