Anchovy and (mostly) Kale Pasta

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Ok. Yes, its me again. You may be asking yourself why some of my blog-mates have not posted yet, but yet this is my 3rd recipe. Well, this is very simple, they have lives. And I have my parent's kitchen. So.... there you go.

This morning I woke up and had an intense craving for kale. Yes, I realize this is not your typical early morning reaction, but I went with it. I picked up some of the gorgeous dark stuff from the market, local to boot.... and decided to pair it with some of my favorite kale accompaniments (le tomate et les anchois) and threw in some pasta and parm to lighten the color and make it my own idea of happiness.

Italian pasta my sis brought back from Italy....

that somehow was knocked over and sprawled across the floor. This recipe screams me: kale et klutz. That's more accurate than you know.

My dad was equally as excited with his dinner... although slightly different from mine. The newest edition of the vegan, organic, and local hebrew national hot dog. (minus the vegan, organic, and local) But hey, he was happy....

Anchovy & (mostly) Kale Pasta

Serves one hungry gal who just finished 1.5 hours of yoga and constantly craves dark leafy greens. So that means roughly 42 normal people.*

1 TB olive oil
1 clove garlic, minced
1/2 cup chopped white onion
2 anchovies
1/2 bunch of kale, or about 2 cups, chopped
handful of previously soaked and cooked white beans
5 cherry tomatoes

salt to season
1 handful of pasta
1/8 cup Parmesan cheese

In a medium skillet... well I love cast iron, but comme vous voulais.... heat up the olive oil for a minute or so. Then drop in your onion and saute for a couple minutes. Then drop in the garlic. Be careful not to burn it... that est no good. After the onions are translucent, add in the anchovies, beans, and cherry tomatoes. Let that cook down a bit and then throw in the kale. reduce heat to low, cover with a top while it reduces to goodness. After about 8-10 minutes uncover and cook off as much liquid as desired.
While that is cooking, go ahead and heat up a pan of water for your pasta. Cook it... put it in a bowl and throw in the veggie mix. Season with salt and top off with parm. If you are me, or have low blood pressure, season with salt again.

Recipe/Song Pairing: I found Son of a Preacher man particularly helpful when making this dish. If you substitute collard greens for the kale... even better.

* 42 is a completely made up number that has no mathematical basis. Just so ya know.


Unknown said...

HAHA oh Steve

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