FARFALLE WITH CABBAGE AND BLACK KALE
Cavolo nero, or black kale, is my favorite of all the kales. For this dish I cut the blanched kale and cabbage into thin ribbons and cook them in a little olive oil with garlic, shallot and chili flakes.
Provided by Martha Rose Shulman
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil; you'll use it first to blanch the kale and cabbage and then to cook the pasta. Fill a large bowl with ice water. When the water comes to a boil, salt generously and add the kale. Blanch 3 minutes and, using a skimmer or a slotted spoon, transfer kale to the bowl of ice water, then drain and squeeze out excess water. Place on a cutting board and cut into thin ribbons. Add the wedge of cabbage to the pot and blanch for 3 minutes. Transfer to the ice water, then drain and squeeze out excess water. Cut away the core and cut crosswise into thin ribbons. Cover the pot and keep the water at a simmer for cooking the pasta.
- Heat the oil over medium heat in a large, wide skillet and add the shallot. Cook, stirring until tender, about 3 minutes, and add the garlic and chili flakes. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute, and add the kale and cabbage to the pan. Stir together for a couple of minutes, then add 1/2 cup of the blanching water to the pan. Cook uncovered, stirring often, for 5 minutes, then add another 1/2 cup of the blanching water to the pan and cook for another 5 minutes. Cover the pan and turn the heat to medium-low. Simmer for another 5 minutes. Taste and adjust seasonings.
- Meanwhile, bring the remaining water in the pasta pot back to a boil and add the farfalle. Cook al dente, about 10 minutes. If desired, add another 1/4 to 1/2 cup of the pasta water to the kale and cabbage, then drain the pasta and add to the pan. Toss together and transfer to a platter, a wide pasta bowl or plates. Top with the Parmesan, and serve.
Nutrition Facts : @context http, Calories 467, UnsaturatedFat 7 grams, Carbohydrate 74 grams, Fat 11 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 517 milligrams, Sugar 6 grams
FARFALLE WITH CABBAGE AND BLACK KALE
Cavolo nero, or black kale, is my favorite of all the kales. For this dish I cut the blanched kale and cabbage into thin ribbons and cook them in a little olive oil with garlic, shallot and chili flakes.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil; you'll use it first to blanch the kale and cabbage and then to cook the pasta. Fill a large bowl with ice water. When the water comes to a boil, salt generously and add the kale. Blanch 3 minutes and, using a skimmer or a slotted spoon, transfer kale to the bowl of ice water, then drain and squeeze out excess water. Place on a cutting board and cut into thin ribbons. Add the wedge of cabbage to the pot and blanch for 3 minutes. Transfer to the ice water, then drain and squeeze out excess water. Cut away the core and cut crosswise into thin ribbons. Cover the pot and keep the water at a simmer for cooking the pasta.
- Heat the oil over medium heat in a large, wide skillet and add the shallot. Cook, stirring until tender, about 3 minutes, and add the garlic and chili flakes. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute, and add the kale and cabbage to the pan. Stir together for a couple of minutes, then add 1/2 cup of the blanching water to the pan. Cook uncovered, stirring often, for 5 minutes, then add another 1/2 cup of the blanching water to the pan and cook for another 5 minutes. Cover the pan and turn the heat to medium-low. Simmer for another 5 minutes. Taste and adjust seasonings.
- Meanwhile, bring the remaining water in the pasta pot back to a boil and add the farfalle. Cook al dente, about 10 minutes. If desired, add another 1/4 to 1/2 cup of the pasta water to the kale and cabbage, then drain the pasta and add to the pan. Toss together and transfer to a platter, a wide pasta bowl or plates. Top with the Parmesan, and serve.
Nutrition Facts : @context http, Calories 467, UnsaturatedFat 7 grams, Carbohydrate 74 grams, Fat 11 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 517 milligrams, Sugar 6 grams
FARFALLE WITH SAVOY CABBAGE, PANCETTA, THYME, AND MOZZARELLA
Provided by Jamie Oliver
Number Of Ingredients 10
Steps:
- In a pan fry off pancetta in a little olive oil until lightly golden. Add garlic and thyme and soften. Place in Savoy cabbage with the Parmesan then stir around and put the lid on the pan. Cook for a further 15 minutes, shaking every now and again, while you cook farfalle in salted boiling water until al dente. When the cabbage is nice and tender, season and loosen with some nice peppery extra virgin olive oil. Toss the drained farfalle into the cabbage and at the last minute mix in mozzarella and pine nuts. Serve immediately.;
FARFALLE WITH SAVOY CABBAGE, PANCETTA, THYME, AND MOZZARELLA
Steps:
- In a pan fry off pancetta in a little olive oil until lightly golden. Add garlic and thyme and soften. Place in Savoy cabbage with the Parmesan then stir around and put the lid on the pan. Cook for a further 15 minutes, shaking every now and again, while you cook farfalle in salted boiling water until al dente. When the cabbage is nice and tender, season and loosen with some nice peppery extra virgin olive oil. Toss the drained farfalle into the cabbage and at the last minute mix in mozzarella and pine nuts. Serve immediately.;
FARFALLE WITH SPICY SAUSAGE AND KALE
Kale is what makes this pasta a standout. This leafy green is similar to chard and has an assertive flavor that really stands up to the spicy sausages. This was the only way I would eat kale when I was young.
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over high heat.
- In a large, heavy soup pot, heat the olive oil over medium heat. Add the sausage and cook until golden brown, using a wooden spoon to break the sausage into bite-size pieces. With a slotted spoon, remove the sausage from the pot and set aside. To the same pot, add the onion and garlic and cook over medium heat for 3 minutes. Add the mushrooms and cook until the onion and mushrooms start to brown, about 5 minutes. Add the canned tomatoes with juice. Use a wooden spoon to stir the brown bits off the bottom of the pot and break up the tomatoes. Add the salt, pepper, red pepper flakes, and the sausage.
- Meanwhile, blanch the kale in the boiling water for 5 minutes. Use a skimmer to remove the kale from the boiling water and add it directly to the sausage mixture. Reduce the heat and simmer the sauce, covered, for 10 minutes. Add the cream and stir to combine. Remove the mixture from the heat.
- While the sauce is simmering, add the pasta to the boiling water. Cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta, add to the sauce, and toss to combine. Serve with the Pecorino Romano cheese sprinkled on top.
EASY CABBAGE, ONION, AND KALE STIR-FRY
Quick, easy, and great for weeknights, this kale stir-fry gains flavor from cabbage, sweet onions, and chicken broth.
Provided by bdmccarthy
Categories Side Dish Vegetables Onion
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a deep frying pan or wok over medium-high heat. Add garlic and cook, stirring occasionally, until browned, about 1 minute. Remove to a plate; chop and set aside.
- Place cabbage into the pan and stir-fry for 1 to 2 minutes; add kale and onions. Stir-fry until kale is bright green and tender, about 5 minutes. Add chicken broth, salt, and red pepper flakes. Cover and let steam, 2 to 3 minutes. Remove from heat, add chopped garlic, and serve.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 21.3 g, Cholesterol 0.4 mg, Fat 11.1 g, Fiber 5.1 g, Protein 5.4 g, SaturatedFat 1.6 g, Sodium 175.7 mg, Sugar 4.8 g
FARFALLE WITH CABBAGE AND BLACK KALE
Blanched kale and cabbage are cut into ribbons and sauteed in olive oil, garlic, shallot, and chili flakes. Adapted from Martha Rose Shulman, "The Very Best of Recipes for Health."
Provided by threeovens
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Blanch the kale in a large pot of boiling water for 3 minutes; remove with a skimmer or slotted spoon and plunge into ice water (the boiling water is goint to be re-used).
- Squeeze out the moisture from the kale and cut into thin ribbons.
- Plunge cabbage into the boiling water and blanch for 3 minutes; remove and place into the ice water bath.
- Squeeze water from the cabbage, remove core, and cross-cut into thin ribbons as well.
- In a large skillet, heat oil over medium heat and cook the shallot, stirring, about 3 minutes; add garlic and chili flakes and cook until fragrant, 30 seconds to 1 minute.
- Add kale and cabbage to skillet, stir for a couple of minutes, add 1/2 cup of the blanching water and cook, stirring often, for 5 minutes; add another 1/2 cup of the blanching liquid and cook another 5 minutes.
- Cover pan and reduce heat to medium-low, simmering for 5 minutes; taste and adjust seasonings.
- Meanwhile, bring remaining water back to a boil and add farfalle; cook until al dente, about 10 minutes.
- Drain the pasta, reserving 1/2 cup of the water if needed to thin the sauce, and toss pasta with the kale (adding pasta water if needed).
- Transfer all to a serving platter and top with Parmesan.
Nutrition Facts : Calories 424.2, Fat 9.9, SaturatedFat 2.3, Cholesterol 5.5, Sodium 112, Carbohydrate 68.8, Fiber 4.2, Sugar 4.2, Protein 14.5
More about "farfalle with cabbage and black kale recipes"
10 BEST KALE CABBAGE RECIPES | YUMMLY
From yummly.com
SAUTéED CABBAGE AND KALE RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
MARKET-INSPIRED PASTAS — RECIPES FOR HEALTH - THE …
From nytimes.com
KALE AND CABBAGE 7 WAYS - COOK FOR GOOD
From cookforgood.com
FARFALLE WITH CABBAGE AND MEAT SAUCE - LIDIA
From lidiasitaly.com
BLACK CABBAGE: WHAT IS IT AND HOW TO COOK IT - FINE DINING LOVERS
From finedininglovers.com
FARFALLE WITH SPICY SAUSAGE AND KALE - PLAIN.RECIPES
From plain.recipes
FARFALLE WITH SAUSAGE, CANNELLINI BEANS, & KALE RECIPE
From myrecipes.com
FARFALLE WITH CABBAGE AND BLACK KALE | KALE RECIPES, VEGETARIAN ...
From pinterest.co.uk
FARFALLE WITH KALE SAUCE / FARFALLE CON SALSA DI CAVOLO NERO
From ciaoitalia.com
FARFALLE WITH ITALIAN SAUSAGE AND TUSCAN KALE - A FAMILY FEAST®
From afamilyfeast.com
BLACK KALE RECIPES - NYT COOKING
From cooking.nytimes.com
10 BEST BLACK KALE RECIPES | YUMMLY
From yummly.com
FARFALLE PASTA WITH CABBAGE RECIPE | EAT SMARTER USA
From eatsmarter.com
FARFALLE WITH KALE PESTO AND ROASTED SQUASH - CITYLINE
From cityline.tv
FARFALLE WITH LEMON, SHRIMP, AND KALE - BIGOVEN.COM
From bigoven.com
FARFALLE PASTA WITH CABBAGE RECIPE - FOOD NEWS
From foodnewsnews.com
FARFALLE PASTA WITH BACON KALE AND MOZZARELLA - FOODNESS GRACIOUS
From foodnessgracious.com
KALE AND CABBAGE GRATIN RECIPE - SERIOUS EATS
From seriouseats.com
GARLIC SAUTéED CABBAGE KALE SKILLET RECIPE - EATWELL101
From eatwell101.com
HOW TO COOK WITH CAVOLO NERO - BBC GOOD FOOD
From bbcgoodfood.com
FARFALLE WITH CABBAGE AND BLACK KALE RECIPE
From pinterest.com
FARFALLE RECIPES - NYT COOKING
From cooking.nytimes.com
FARFALLE WITH SAVOY CABBAGE, PANCETTA, THYME, AND ... - RECIPES.NET
From recipes.net
BEST FARFALLE WITH KALE, GARLIC AND LEMON RECIPE - HOW TO MAKE …
From 177milkstreet.com
CARAMELIZED CABBAGE WITH FARFALLE - BIGOVEN.COM
From bigoven.com
FARFALLE CON CREMA DI CAVOLO NERO (KALE CREAM SAUCE) & HEALTHY …
From apronandsneakers.com
VEGETARIAN HALLOWEEN DINNER: BLACK & WHITE STRIPED FARFALLE WITH ...
From momfoodie.com
BRAISED CABBAGE & KALE - SAVOR AND SAGE
From savorandsage.com
CABBAGE AND KALE RECIPE - YOGITRITION
From yogitrition.com
FARFALLE WITH CABBAGE AND HAM RECIPE | CARL'S HOME AND RECIPES
From carlshomeblog.com
FARFALLE WITH CABBAGE AND BLACK KALE - DINING AND COOKING
From diningandcooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love