pasta with kale sauce.

About 3 years ago I made a completely on the fly kale pesto recipe.  (I measured nothing which is typical of me.) Instead, I threw a bunch of ingredients in the blender, pulsed a couple of times, and magically created a pretty great pasta sauce.   

This pasta sauce is slightly infamous because one of my close friends has been asking for the recipe for about 3 years.  This past week,  I finally got around to making it again.  

This is different version then the original and I actually think I like it better.  It uses more kale (1 pound!) and no pricey pine-nuts.   Instead it made up of staple ingredients.  The simplicity of the sauce is what makes it shine.   

We've eaten it a handful of times over the last couple of weeks.  I like the fact that I can make a batch and simply cook-up some pasta whenever we need a quick and easy lunch or dinner.   It's a flavorful and (pretty) virtuous sauce that tastes way better then you would imagine.   

Pasta with Kale Sauce

Recipe adapted slightly from Six Seasons

This makes enough sauce for about 1 pound (if not a little more) of pasta.   You will only use half the sauce for the below recipe.    Keeps in the fridge for a couple of days!    

Kosher salt and freshly ground black pepper

3 garlic cloves peeled and smashed

Extra virgin olive oil

1/4 teaspoon crushed red pepper flakes 

1 pound kale (any variety but I like lacinato), thick ribs removedd

1/2 pound pasta

3/4 cup freshly grated parmesan

Bring a large pot of water to water to a boil and add salt until it tastes like the sea.

While the water is coming to a boil, put the garlic and 1/4 cup of olive oil in a small heavy pit or skilled over medium heat and cook until the garlic begins to sizzzle.  Reduce the heat to low and cook until the garlic is light golden, soft, and fragrant, 5 to 7 minutes.   Pour the oil and garlic into a bowl so it can cool quickly.

When the water is boiling, add the kale leaves and boil until they are tender but not mushy, about 5 minutes.   Pull them out with ton gs and transfer to a blender.  It is fine if they are wet.   

Add the pasta to the still-boiling water and cook until al dente.   With a ladle or measuring cup, scoop out about 1 cup of the pasta water, then drain the noodles.  

Process the kale in the blender with the oil and garlic. adding just a bit of the pasta water to help the process alonmg and to make a nice thick puree.  Season with salt, pepper, and crushed red pepper flakes.  

Transfer the drained pasta back to the pot and pour in about half of the kale puree.   Add half of the Parmesan and toss well.  Add a touch more pasta water and toss until the pasta noodles are well coated with a bright green, creamy textured sauce.  Serve right away with a drizzle of olive oil and the rest of the cheese.