Kale, Potatoes, and Pasta

1/2 lb. Kale Salted boiling water
1 large red skinned potato, peeled and cut into small cubes
14-16 oz pasta 3-4 or more,
cloves of garlic chopped
3-4 T olive oil Sea or Kosher Salt
Hot Red Pepper

Clean the kale and remove the tough rib. Chop or slice the leaves into strips. Bring water to a boil in a Dutch oven. Add 1 T salt and add the kale. Water should cover the kale. Boil 3-4 minutes. Add the potato. Allow to cook until potato is tender. Save a cup Kale Potato water. Drain in a colander. Meanwhile prepare a pan for cooking the pasta according to package directions. Drain pasta just before al dente. Reserve a cup of water. While pots are boiling sauté garlic in 2-3 T olive oil in a deep skillet. Add a cup of the reserved kale and or pasta water. Add the pasta, kale and potato, and a pinch of red pepper. Simmer so that pasta completes cooking and flavors have time to blend. Add more reserved water as needed. Add a little salt to taste if needed. Drizzle with remaining olive oil (optional) Spoon into bowls. Serve passing cheese.

Adapted from: Red, White, and Greens

Share to Print