by amanda
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my 118 recipes »
Salt Ask a question about this ingredient
1/4 pound pancetta, cut into 1/4-inch dice Ask a question about this ingredient
1 pound bunch broccoli rabe, rinsed and trimmed Ask a question about this ingredient
1 medium bunch dinosaur kale, rinsed and stems trimmed Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
Pinch red pepper flakes Ask a question about this ingredient
1/4 cup heavy cream Ask a question about this ingredient
Juice of 1/2 lemon Ask a question about this ingredient
1/3 cup creme fraiche Ask a question about this ingredient
1 pound penne rigate Ask a question about this ingredient
3 to 4 tablespoons grated pecorino Romano Ask a question about this ingredient
Bring a large pot of generously salted water to a boil. Meanwhile, spread the diced pancetta in a saute pan and place over medium heat. Cook the pancetta until the fat is rendered and the pancetta is crisp; you may need to turn the heat lower as you go. Remove the pancetta to a paper-towel-lined plate to drain.
Ask a question about this stepPile the still-wet-from-rinsing greens into a large pot. Pour the oil over the greens. Season with salt. Turn the heat to high and begin wilting the greens, moving the greens from the bottom of the pot to the top using tongs. When they are fully wilted and most of the liquid has cooked off (if it hasn't, pour off all but 1/4 cup), add the cream and a healthy pinch of red pepper flakes. Cook for 1 minute.
Ask a question about this stepMove the greens into a food processor, adding about half the creamy liquid in the pot. Puree, adding more liquid as needed; reserve any extra. Add a squeeze of lemon and the creme fraiche and puree once more. Adjust seasoning.
Ask a question about this stepWhen the water boils, add the penne and cook until al dente; reserve about 1/2 cup pasta water. Drain and add back to the pot. Plop the creamed greens on top of the pasta. Add the pancetta, and fold everything together. Add a handful of cheese, and fold again. Add some reserved creamed greens liquid (or pasta water), if needed. Serve in shallow bowls, sprinkling a little more cheese on top of each plate.
Ask a question about this stepMade this for dinner tonight and we all loved it, including my 2 year old who scarfed it down. I used curly kale and spinach, and greek yogurt instead of creme fraiche, and it turned out great. It's going into the weeknight rotation.
Please give your 2 year old thumbs up from me for eating this. Glad you all liked it!
Surprisingly delicious! Kale is a staple of winter veggies here in Germany (but not one of my favourites), but we found this to be a delightfully different take on it and it was much enjoyed.
Have made this twice now and it will definitely be a staple through winter greens season in my CSA box.
This looks amazing tasty and simple. I just picked up a huge bunch of swiss chard and was looking for a different way to prepare- thanks!
Made this for dinner with kale, mustard and arugula. It was a big hit!
I made this on Friday night for a small dinner party and it was a huge hit!
Hi foodsurf -- sorry but we don't provide nutritional info. But there are a number of nutritional info counters online where you can plug in the ingredients and find this out.
Amanda - is it possible to share the nutritional information? Fat, fibre, etc.
I made this for dinner last night too - and it was really wonderful. Perfect dinner for a cozy evening with it raining outside.
We had this for dinner last night and it was delicious. I couldn't find any broccoli rabe so I used spinach and kale and a whole grain pasta and it turned out great.
I made this last night with just the broccoli rab, Greek Sour Cream (or Lebaneh from the Greek Gods, just lemon zest and added some garbanzos (after pulsing the greens -which is a great step - and once I put them back in the pan to heat up again) and of course BACON as the garnish.
It was really delicious. Thanks for a new idea for easy dinner! It served 2 of us perfectly. We also used the Barrilla Plus pasta which isn't quite as hearty as the whole grain kinds.
this looks great and love the veggies creamed. i agree miche, perfect for whole grain.
This sounds like it would even hold up to one of the more edible whole grain pastas
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
I picked the last of the kale from my garden today and made this for dinner substituting chard for the rabe since that had gone to seed. This is a terrific dish, full of flavor and I will definitely make this again. I think one of the best final touches on a dish like this is to dress the plate with extra olive oil after plating it.