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
photo 5 of 11
...all the oil disappears! The breadcrumbs get golden quickly -- be sure to watch them to avoid burning.
View This Recipe
photo 6 of 11
While Merrill browned the breadcrumbs, Amanda chopped the kale into managable pieces.
View This Recipe
photo 10 of 11
After adding the kale to the pasta, we added a bit more olive oil, and seasoned.
8 Comments on Pickled Prunes:
I miss the videos! Are they part of Food52's past or just on sabbatical?
I am with you BlissfulBaker. They are charming.
Made this with 50% golden raisins, the balance with prunes, apricots, and craisins. Knocked my socks off. Tried it in a fruit salad with a Gala apple, a naval orange, mix and let sit... jeez, was that good. Even the DH who thinks that anything dried is Fruit Gone Bad, said it was marvelous... would have been even better w/ some self made vanilla icecream, sigh.............................
I"like...very much, for breakfast. Yum and congratulations on being a finalist
These looks so great. You mean prunes, right? ;)
These look so good! I need to restock cardamom then I am making them. Um - you guys say you are dropping dates in and the dates are simmering but it's prunes ...
I made a jar of these within a day or two after the recipe was posted, and I've been eating a few every day since. They are so good!! I'm not sure if the peel is meant to be eaten, but I certainly have been eating it, and enjoying the peel as much as the prunes. Both get better over time. Next batch, I'm going to add some Meyer lemon and pomelo peel, too. This is such a great recipe, and so deserving of this honor!! ;o)
AJ, I always eat the pickled/poached citrus zest - they are supremely delicious.
Please Sign up (or log in) to add a comment!