Linguini with Breadcrumbs and Kale by Hotplate Gourmet
Hotplate Gourmet made her ambitions very clear -- this linguini dish is to be a respectable weeknight dinner, something easy but good. Well, it's more than that -- we think it's terrific. Like an old Italian nonna, Hotplate Gourmet has you use the pasta water to help cook the kale and has you add breadcrumbs to the kale to fortify the pasta. You saute the breadcrumbs in oil, then add garlic and kale, and not too much of either. The garlic gently scents the kale and the greens add substance and sweetness, without making you feeling like you're eating kale for the sake of eating kale! You pull the dish together with some fresh olive oil and grated parmesan and you have a wonderful fall dinner. Next time we make this, we'll set aside the breadcrumbs after they've been toasted and add them back to the pan once the kale has been cooked. Their crunch is so great, you don't want to risk having them get soggy! - A&M
Recipe Slideshow
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...all the oil disappears! The breadcrumbs get golden quickly -- be sure to watch them to avoid burning.
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While Merrill browned the breadcrumbs, Amanda chopped the kale into managable pieces.
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After adding the kale to the pasta, we added a bit more olive oil, and seasoned.
10 Comments on Week 14 Finalists: Best Way to Cook Greens:
I love the "pink greens" recipe for sauteed beet greens. We have a "mess" of collards from our garden this summer that we have frozen. Do you think the pink greens recipe would work well with collards?
oh yes! I bet it would be delicious!
Merrill is a co-founder of food52.
added over 2 years agoI applied this same technique to broccoli the other night, and it was fabulous!
Amanda is a co-founder of Food52.
added over 2 years agoMicki and Lizthechef -- I got the bouncing black ball for a few seconds until the slideshow loads. Does yours not go away? Please let me know.
Me too. Just that bouncing black ball. Boing!
Recipes continue to be great and humbling - but how to get the slide show(s) to work? I just keep getting a bouncing black dot?
the slideshow is very cool - is it going to replace the video? hope not, as the appearance of small children and the invention of words like 'snissors' were so much fun!
Merrill is a co-founder of food52.
added over 2 years agoDon't worry, we'll still have video! These are actually to replace the scroll-down slideshows we had before. We thought it would be easier for people to click through the photos.
Ooo! Love the slideshow feature.
Merrill is a co-founder of food52.
added over 2 years agoThanks! We're pretty pleased with it too! Let us know if you run into any troubles, as this is a new feature and may need polishing.
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