Kale Linguine Recipes

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LINGUINE WITH SAUSAGE AND KALE



Linguine with Sausage and Kale image

An excellent pasta dish which allows substitution of any type of sausage and any type of greens. If you decide on a mild sausage, add 1/4 tsp chili flakes.

Provided by sugarpea

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

8 ounces dried linguine
8 ounces andouille turkey sausage, sliced diagonally 1/4 inch thick
1 teaspoon olive oil
8 ounces red bell peppers, cut into 1/4 x 2 inch slivers
6 ounces onions, thinly sliced
2 cloves garlic, minced
12 ounces kale, cut into 1/4 inch strips
1 cup chicken stock
1/4 cup grated parmesan cheese
salt & freshly ground black pepper

Steps:

  • Boil linguine in salted water to desired doneness, 8-11 minutes; saute sausages in olive oil, over high heat, until lightly browned, 2-3 minutes.
  • Add bell pepper, onion, and garlic; saute, stirring, 2-3 minutes until onion begins to brown; add kale and stir until wilted, 1-2 minutes; add broth and stir until boiling.
  • Drain pasta and return to pan; add sausage mixture, cheese, salt and pepper; toss to combine and serve.

KALE LINGUINE



Kale Linguine image

This kale linguine dish is a meal in itself. Lots of protein and vegetables with pasta. No sides needed!

Provided by Anna Louise Bates

Categories     Main Dishes     Pasta

Time 1h

Yield 4

Number Of Ingredients 13

7 ounces whole wheat linguine
1 cup water
1 cup beef stock
½ pound fresh kale, chopped
1 tablespoon olive oil
1 pound ground beef
½ cup diced onion
½ cup diced celery
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 tablespoon Italian seasoning
3 tablespoons whole milk
½ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside.
  • Bring water and stock to a boil in a medium pot over high heat. Add kale; reduce heat to low and let simmer, covered, until kale is tender but not mushy, about 20 minutes. Drain and set aside.
  • Heat a 10-inch cast iron skillet over medium heat. Add oil to coat. Increase heat to medium-high. Add beef and stir quickly to crumble. Add onion and celery; continue to cook and stir until meat is browned, 5 to 7 minutes. Drain and discard grease.
  • Stir diced tomatoes and Italian seasoning into the meat mixture over medium heat until thoroughly warm, about 5 minutes. Add milk, salt, and pepper; stir until blended. Stir in cooked kale. Remove from heat and serve over tossed linguine.

Nutrition Facts : Calories 464.9 calories, Carbohydrate 44.5 g, Cholesterol 75.6 mg, Fat 19.3 g, Fiber 9.5 g, Protein 30.3 g, SaturatedFat 6 g, Sodium 697.9 mg, Sugar 2.8 g

KILLER KALE PASTA



Killer Kale Pasta image

"I'm a huge kale fan. The texture and body it adds to this dish is spot-on."

Provided by Guy Fieri

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 15

2 red bell peppers
2 tablespoons extra-virgin olive oil,
plus more for drizzling
2 medium shallots, diced
2 cloves garlic, minced
Kosher salt and freshly ground pepper
1 to 2 teaspoons red pepper flakes, plus more for topping
1/2 cup dry white wine
1 28-ounce can diced fire-roasted tomatoes
1 14-ounce can diced fire-roasted tomatoes
2 large bunches kale (2 1/4 to 3 pounds)
4 cups coarsely shredded rotisserie chicken (skin removed)
1 cup chicken stock (optional)
1 pound rigatoni
1 cup grated parmesan cheese (about 2 ounces)

Steps:

  • Place the bell peppers over the flame of a gas burner to char, turning, 3 to 4 minutes per side (or char the peppers under the broiler, turning, 5 minutes). Place in a bowl, cover with plastic wrap and allow the peppers to steam about 10 minutes. Once cool to the touch, remove the peppers from the bowl and pull off the charred skin and stems and remove the seeds. Slice and set aside until ready to use.
  • Set a large Dutch oven over medium-high heat. Add the olive oil, then the shallots and garlic; season with salt and pepper and cook until the garlic is fragrant and the shallots are translucent, 3 to 4 minutes. Add the red pepper flakes and wine and cook until most of the wine has evaporated, 3 to 5 minutes. Add both cans of tomatoes and the roasted red peppers. Mix well and bring to a steady boil, then reduce the heat so the sauce simmers.
  • Meanwhile, prepare the kale by removing and discarding the stems; tear the leaves into bite-size pieces. Fold the kale into the tomato sauce along with the chicken and toss to combine. Cover and cook until the kale has wilted, about 5 minutes. If the sauce seems dry, add the chicken stock 1/2 cup at a time. Continue cooking, covered, until the kale is tender, all the flavors have come together and the sauce is thick, 15 to 20 minutes. Taste and season with salt and pepper.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, 8 to 10 minutes. Reserve about 1 cup cooking water, then drain the pasta and add it directly to the Dutch oven with the finished sauce. Drizzle in some olive oil. Cook over low heat, tossing to coat everything, 2 to 3 minutes. (This allows the last cooking of the pasta to be done in the sauce.) Add a little of the reserved pasta water if needed. Serve the pasta in large bowls and top with spoonfuls of parmesan, more red pepper flakes and another drizzle of olive oil.

LINGUINI WITH KALE PESTO



Linguini with Kale Pesto image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

About 1/3 cup toasted pine nuts
2 to 3 cloves garlic, crushed
1 lemon, zested and juiced
1 lemon, zested and juiced
1 bunch Tuscan kale, stemmed
Salt and pepper
Salt and pepper
Freshly grated nutmeg
1/3 to 1/2 cup EVOO
1/2 cup Pecorino Romano, plus more to pass
1 pound linguini

Steps:

  • Place a large pot of water on to boil for the linguini.
  • Place the pine nuts, garlic, lemon zest and juice in a food processor and pulse to finely chop. Add the kale in stages and pulse to finely chop. Add some salt, pepper and a few grates of nutmeg. Stream in the EVOO until a thick sauce forms. Transfer to a bowl and stir in the Pecorino.
  • Salt the water and cook the pasta to al dente. Add 1 cup starchy pasta water to the pesto just before draining the pasta. Toss the linguini with the pesto to coat, 1 to 2 minutes. Adjust the seasoning and serve with extra cheese to pass at the table.
  • Get Rachael's shopping list for this episode's recipes here [tk link].

LINGUINE WITH CLAM SAUCE



Linguine with Clam Sauce image

This is an easy, inexpensive, white clam sauce. Try it over any kind of pasta; lemon pepper linguine is especially tasty. Extend the sauce for larger portions by adding in one half cup of chicken broth.

Provided by Dorothy Rinaldi

Categories     Seafood     Shellfish     Clams

Time 32m

Yield 4

Number Of Ingredients 8

2 (6.5 ounce) cans minced clams, with juice
¼ cup butter
½ cup vegetable oil
½ teaspoon minced garlic
1 tablespoon dried parsley
ground black pepper to taste
¼ tablespoon dried basil
1 (16 ounce) package linguini pasta

Steps:

  • Bring a large pot of salted water to boil. Cook pasta according to package directions.
  • Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. Place over medium heat until boiling. Serve warm over pasta.

Nutrition Facts : Calories 878.3 calories, Carbohydrate 84.6 g, Cholesterol 92.3 mg, Fat 42.7 g, Fiber 5 g, Protein 37.2 g, SaturatedFat 11.3 g, Sodium 189.6 mg

LINGUINE WITH KALE AND COD



Linguine with Kale and Cod image

This quick Italian dinner is quite satisfying after a long day.

Provided by Martha Stewart

Categories     Seafood Recipes

Number Of Ingredients 7

Coarse salt and ground pepper
3 ounces linguine
1 1/2 teaspoons extra-virgin olive oil, plus more for drizzling
1 cod fillet (4 to 6 ounces), skin removed
1/2 bunch kale, stems removed, leaves torn into 2-inch pieces
Red-pepper flakes
1/4 teaspoon finely grated lemon zest, plus wedge for serving

Steps:

  • In a medium pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a large nonstick skillet, heat 1 teaspoon oil over medium. Pat cod dry with paper towels and season with salt and pepper; cook until lightly browned and opaque throughout, about 8 minutes, flipping once. Transfer to a plate and tent with foil. Add 1/2 teaspoon oil and kale to pan, season with salt and pepper, and cook until kale begins to wilt, 2 minutes. Add 2 tablespoons water, cover, and cook until kale is tender, 6 minutes.
  • Drain pasta and add to pan with kale. Stir in pinch of red-pepper flakes and lemon zest. Season to taste with salt and pepper and toss to combine. Transfer to a bowl, drizzle with oil, and top with cod; serve with lemon wedge.

Nutrition Facts : Calories 744 g, Fat 13 g, Fiber 14 g, Protein 52 g, SaturatedFat 2 g

SPICY CLAM & KALE LINGUINE



Spicy clam & kale linguine image

This easy seafood linguine is the perfect dish to celebrate the start of the weekend. Who could resist clams, kale and an indulgent white wine sauce?

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Pasta, Supper

Time 20m

Number Of Ingredients 9

500g clams
200g linguine
2 tbsp olive oil
75g nduja
1 fat garlic clove , finely chopped
100g kale
50ml white wine
½ lemon , zested, then cut into wedges to serve
parmesan , grated, to serve (optional)

Steps:

  • Pick over the clams and discard any that are damaged or stay open when pressed shut, then rinse them in cold water. Bring a large pan of water to the boil, add a pinch of salt and drop in the linguine. Cook for 1 min less than pack instructions.
  • Heat the oil in a large, lidded sauté pan over a medium heat. Add the nduja and cook for 3 mins, breaking up the sausage with the back of the spoon so that it melts into the oil. Stir in the garlic, cook until fragrant, then turn up the heat to high. Add the clams and kale, pour in the wine and put on the lid. Cook for 2-3 mins, shaking the pan occasionally, until the clams open and the kale wilts.
  • Remove any clams that aren't open, then drain the linguine and toss through the sauce. Stir in the lemon zest and season well with black pepper. Serve immediately with parmesan and lemon wedges for squeezing.

Nutrition Facts : Calories 721 calories, Fat 34 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 38 grams protein, Sodium 3.2 milligram of sodium

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Top Asked Questions

How do you make Linguini with kale and garlic?
Place a large pot of water on to boil for the linguini. Place the pine nuts, garlic, lemon zest and juice in a food processor and pulse to finely chop. Add the kale in stages and pulse to finely chop. Add some salt, pepper and a few grates of nutmeg.
How do you Cook Pasta with kale and garlic?
Heat 3 tbsp olive oil in a pan, add the garlic and chilli and cook gently for 3 minutes without browning. Add the kale and cook for about 3-4 minutes until tender. Drain the pasta and add to the pan with 2 tbsp of the cooking water. Toss everything well, then serve.
Is Kale linguine vegetarian?
Creamy lemony mushroom kale linguine pasta is vegetarian, ready in 30 minutes with the best healthy alfredo style white sauce you'll make! Boil linguine according to package till al dente.
How to cook Kale with garlic and salt?
Heat the olive oil in a wide skillet over medium-high heat. When the oil shimmers, add the garlic and red pepper flakes. Cook, stirring often, until the garlic is soft, but before it browns. Add the chopped kale leaves, stock, and 1/4 teaspoon of salt.

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