Pasta with Kale Rabe or Spinach, Garlic and Red Pepper

  • 1/2-pound pasta
  • 1/2-pound kale rabe, stalks and leaflets
  • 1 tablespoon of butter
  • 4-5 garlic cloves, minced
  • pinch (or more) of red pepper flakes
  • 2 cups chicken broth
  • pinch of salt, or to taste

Boil the pasta. Meanwhile, heat a large sauté pan over medium-high heat. Add the butter. Once the butter is melted, add the garlic and red pepper flakes, and sauté until you can smell the garlic (about a minute, maybe less). Don’t let that garlic burn!

Then, add the cleaned, prepped, washed (and still wet) kale or spinach to the pan, along with a pinch of salt. Sauté until the leaves are wilted, and the stems are fork tender. Add chicken broth (1-2 cups, depending on how “saucy” you want your pasta), and reduce heat to medium-low. Let the kale/spinach simmer for a few minutes, until the pasta is done.

Once the pasta is cooked, drain it and add it to the pan with the kale/spinach. Combine everything and allow it to cook together for a minute or so. Add a splash more of broth (or, reserved pasta water) if you want more liquid. Once everything is combined, serve it with fresh parmesan and more red pepper if desired.

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