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.
7 Comments on Suya Swordfish:
i adore the flavours of suya, KB, you have got my vote! x shayma
Thanks Shayma :-) LOL
Thank you - I'm SO excited to be a finalist!
Looks great - wonder how it would work with halibut? That homemade peanut butter makes it!
Thanks Lizthechef, I've never tried it with Halibut. We use this marinade on beef and chicken and it works a treat. I also plan on trying it on some carrots soon!
Not as pretty as the other one, but I just love the combination of flavors here!
Thanks.......glad you like the flavours, me too!
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