Garlic-Fried Kale with Pasta and Beans
Created by Karen Symington MuendellServes: 4 – 6 • Course: Vegetarian/Vegan Entrees • Diet: Vegetarian • Season(s): Spring, Summer, Fall, Winter
Ingredients
- 1/2 cup olive oil (not extra-virgin)
- 1 head garlic, peeled
- 1 pound bow tie pasta (farfalle)
- 1/2 large bunch kale
- salt and pepper
- pinch of crushed red pepper
- 2 cups cooked or canned beans (chickpeas, cannellini, pink, fava, or borlotti)
- 1 carrot, peeled and grated
- Pecorino Romano or other sharp sheep's milk cheese
Instructions
Heat the olive oil and add garlic. Lower heat and cover. Lightly brown the garlic on both sides, then turn off the heat and let steep. This should take a total of 30 minutes. Meanwhile, cook the pasta in salted water, drain and put aside. Wash and dry the kale, blotting with paper towels. This is important because the kale will spit and splatter if wet when it hits the hot oil. Remove the ribs and tear the leaves into small pieces. After 30 minutes, remove the garlic from the oil and reserve for *another use. Reheat the oil until hot and add the kale, a little at a time. Fry about 3 minutes, then remove to a serving bowl with tongs, allowing excess oil to drip back into pan. When all the kale is cooked, season with salt and pepper. Add the red pepper to the oil, put the pasta in the bowl with the kale and pour oil over. In same pan, add the beans and carrot. Cook just to warm through and add to pasta and kale. Mix to combine, grate some cheese over top and serve.*store garlic submerged in olive oil in refrigerator. Add to soups, stews, sauces, hummus, pesto or spread on toasted bread.