Orecchiette With Savory Greens

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Orecchiette With Savory Greens

 

3/4 pound orecchiette pasta

1/4 cup extra-virgin olive oil

2 tablespoons capers, crushed with a fork

1 tablespoon red pepper flakes

1/2 pound bunch of kale, stalks removed, leaves cut into thin ribbons

1/2 cup Parmesan cheese, grated

 

Bring a large stockpot of lightly salted water to a rolling boil and cook

orecchiette until tender, about 8 minutes. Drain and set aside.

While the pasta cooks, combine the oil, capers and red pepper flakes in a large,

deep skillet. Mash the capers with a fork, and saute over a medium-high flame 3

to 4 minutes.

Add the kale and reduce the heat to medium. Saute 3 minutes or just until the

kale wilts. Add the pasta and toss.

Add the Parmesan cheese and toss to combine. If pasta is too dry, add several

tablespoons of broth, water or additional oil.

Makes 4 servings.

 

 

 

 

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