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.
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EmilyC
I've lived and worked in the Washington DC area for more than 12 years. Having grown up on a small Midwestern farm, I love the diversity of ingredients and food in this area -- though I do miss the surplus of sweet corn, tomatoes, and other produce from my mom's garden every summer. I love to cook, bake, and entertain. I have a major weakness for dishes and serving pieces. I appreciate a good BLT at home as much as I do dinner at a fine restaurant. Two things you'll always find in my refrigerator are fresh lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.
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