Spaghetti Aglio e Olio with Lots of Kale

20 RATINGS

ALEX LAU

4 Servings

You will think this pasta recipe calls for an absurd amount of kale, but it will shrink a ton when cooked.

FEBRUARY 2017

INGREDIENTS

• Kosher salt
• 3 large or 4 smaller bunches kale, any type (about 1½ pounds)
• 5 garlic cloves
• ¼ cup olive oil, plus more for drizzling
• Freshly ground black pepper
• 12 ounces spaghetti, thick spaghetti, bucatini, or other long strand pasta
• Parmesan and crushed red pepper flakes (for serving)
• Flaky sea salt

RECIPE PREPARATION

• Bring a large pot of salted water to a boil. Meanwhile, strip kale leaves from ribs and stems, then tear leaves crosswise into 2"–3" pieces. Cook kale in boiling water until bright green and slightly softened, about 2 minutes. Using tongs, transfer kale to a colander and rinse under cold water, tossing; squeeze out excess liquid from leaves. Keep water at a boil (you’ll use it for the pasta).
• Whack garlic with the side of a chef’s knife to crush; peel off skins. Heat ¼ cup oil in a large heavy pot over medium. Cook garlic, stirring occasionally, until sizzling, about 3 minutes. Season very generously with black pepper and cook, smashing with a wooden spoon, until cloves break into rough pieces, soften, and look golden. Add kale to pot and cook, stirring often, until darkened in color and very tender, about 8 minutes (garlic will break into even smaller pieces). Season with kosher salt and pepper.
• Meanwhile, cook pasta, stirring occasionally, until very al dente (2–3 minutes less than package directions).
• Using tongs, add pasta to kale; splash in about 1 cup pasta cooking liquid. Cook, tossing and adding more pasta cooking liquid as needed, until sauce lightly coats pasta, about 2 minutes.
• Serve pasta topped with Parmesan, red pepper flakes, sea salt, and more black pepper.

Curried Lentils with Coconut Milk

By Alexandra Stafford

From Julia Turshen's Small Victories, these lentils come together in about 30 minutes, are deeply satisfying, and could be vegan if you leave out the yogurt. Naan is also really nice on the side here. Re lentils: I like to use a mix of French green lentils and red split lentils. It's faster if you use solely the red split lentils, but I love the texture offered by the French green ones when they're part of the mix. It's completely delicious both ways, so use what you have. Do plan a little bit more ahead if you use the French green lentils — they may take as long as 45 minutes to cook if not longer.

Serves 4Prep time: 10 min 
Cook time: 55 min

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon minced peeled fresh ginger
• 2 garlic cloves, minced
• 1 shallot or small onion, minced
• 1/2 teaspoon ground coriander
• 1 teaspoon cumin seeds or ground cumin
• 1 teaspoon ground turmeric
• 1 cup (180 g) split red lentils or other (see notes above)
• 1 13.5-ounce (398-ml) can full-fat unsweetened coconut milk
• kosher salt
• Cooked basmati rice, plain yogurt, chopped fresh cilantro, and naan for serving

1. In a large saucepan over medium heat, warm the olive oil. Add the ginger, garlic, shallot (or onion), coriander, cumin, and turmeric and cook, stirring now and then, until the vegetables are softened and the spices are very fragrant, about 10 minutes.
2. Add the lentils, coconut milk, and 1 to 2 teaspoons kosher salt (Note: if you are sensitive to salt or using table salt or even Morton's kosher salt, which is saltier than Diamond Crystal kosher salt, start with 1 teaspoon, then add more to taste—I use Diamond Crystal and so typically use 2, but use your judgement), then fill the empty coconut-milk can with water and add it to the saucepan. It will look like a lot of liquid, but the lentils will absorb it as they cook. Stir everything together, turn the heat to high, and bring the mixture to a boil. Turn the heat to low and let the lentils simmer, stirring now and then, until they’re completely soft, about 20 minutes. Season to taste with salt. (Note: If you're using those French green lentils, you will need to cook this longer, 30 to 45 minutes. Just keep tasting to see when the lentils are cooked through. You may or may not need to add more water.)
3. Serve the lentils hot over rice. Top each serving with a spoonful of yogurt and a sprinkle of cilantro. A side of naan is nice, too.

Chopped Egg Caesar with Hash Brown Croutons

Chopped Egg Caesar with Hash Brown Croutons - as seen in USA Weekend Magazine

Salad
• 4 frozen hash brown patties, still frozen, cut into 1-inch squares
• 2 generous Tbs. olive oil
• 8 cups chopped lettuce from 3 large romaine hearts
• 3 hard-boiled eggs, chopped
• ¼ cup coarsely grated Parmesan cheese (preferably Parmigiano Reggiano)
Caesar Dressing
• 2 Tbs. lemon juice
• 2½ Tbs. mayonnaise
• 1 medium garlic clove, minced to paste
• ¼ tsp. Worcestershire
• Salt and ground black pepper
• 5 Tbs. pure olive oil
• ¼ cup finely grated Parmesan cheese (preferably Parmigiano Reggiano)





Whisk lemon juice, mayonnaise, garlic, Worcestershire, a pinch of salt, and a few grinds of pepper in a small bowl. Slowly whisk in oil to make a creamy dressing, stir in cheese and set aside.
Meanwhile, heat a 12-inch skillet over medium heat. Place frozen hash brown cubes in medium bowl. Drizzle with 2 tablespoons oil; toss to coat. Add hash browns to hot skillet; toast, turning the cubes only once, until crisp and golden brown, about 10 minutes. Turn off skillet and let hash browns stand until ready to toss.
Place lettuce and eggs in a large bowl; add dressing and toss to coat. Add hash browns; toss again. Add cheese; toss once more. Serve immediately, sprinkling each salad with a little more Parmesan cheese if you like.
YIELD: 4 servings

Ricotta Gnocchi

Ricotta Gnocchi - by Lillian Chou, as seen on Epicurious.com

 originally published in

Gourmet  | April 2008

by Lillian Chou

Yield: Makes 4 servings
Active Time: 40 min
Total Time: 40 min

2 cups whole-milk ricotta (1 pound)
2 large eggs, lightly beaten
1 1/2 cups grated Parmigiano-Reggiano (3 ounces), divided
1/4 teaspoon grated nutmeg
1 1/4 cups all-purpose flour
1/2 stick unsalted butter
1 (2-inch) rosemary sprig

Stir together ricotta, eggs, 1 cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper. Add flour, stirring to form a soft, wet dough.
Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet.
Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.
Meanwhile, cook butter with rosemary in a 12-inch heavy skillet over medium-low heat until golden brown, about 5 minutes.
Toss gnocchi with brown butter in skillet and sprinkle with remaining 1/2 cup cheese. Season with salt.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Ricotta-Gnocchi-242001#ixzz1C4SdZC7G

Julie's notes: I skipped the butter with rosemary step, instead I just tossed the gnocchi with plain butter (olive oil would work too) until it was brown on both sides (think the color of grilled cheese).

I served with Newman's Own Organic Marinara Sauce and hubby couldn't say enough good things about it. Apparently it makes good leftovers, but he snatched them away before I could eat them!