John Myers
Ingredients for 4 servings:
- 500 g kale, cleaned
- 500g penne
- 1 red chili
- 3 garlic cloves
- 3 tbsp butter
- 1 onion(s)
- 300 ml vegetable stock or chicken stock
- 75 g almonds, chopped
- 50 g grated Parmesan or another hard cheese, e.g. Pecorino
- Salt
- pepper
- nutmeg
- salt water
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
Kale with a twist
Blanch the kale in plenty of boiling salted water for about 10 minutes, drain and refresh. Then drain well. Cook the penne in salted water according to the package instructions until al dente, drain and drain. Cut the chili into thin rings, thinly slice the garlic and briefly sauté both together with 2 tablespoons of butter in a hot pan. Finely dice the onion and sauté. Roughly tear the drained kale and add it. Deglaze with the stock, bring to a boil and season with salt, pepper and nutmeg. Simmer for 5 minutes over medium heat, then stir in 1 tablespoon of butter and the grated cheese. Then mix the pasta with the kale and serve on a hot platter. Sprinkle with the almonds and serve sprinkled with shaved Parmesan.
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