Linguine With Kale And Cod Recipes

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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

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].

CLAM LINGUINE



Clam Linguine image

This a simple and delicious recipe with clams and garlic. It can be served as an elegant dish or as a quick meal with french bread, if desired.

Provided by Paris

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 35m

Yield 3

Number Of Ingredients 8

¼ cup olive oil
¼ cup butter
3 cloves garlic, crushed
3 large tomatoes, diced
½ cup chopped fresh parsley
1 (6.5 ounce) can minced clams, with juice
½ pound linguine pasta
½ cup freshly grated Parmesan cheese

Steps:

  • In a medium saucepan over medium heat, combine olive oil, butter, garlic, tomatoes and parsley; simmer and let reduce. Add some clam juice if the sauce reduces too much.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 minutes or until al dente; drain.
  • Add clams to the skillet and heat through; top with cheese and serve immediately.

Nutrition Facts : Calories 755.3 calories, Carbohydrate 67.5 g, Cholesterol 93.6 mg, Fat 40.6 g, Fiber 5.1 g, Protein 33.2 g, SaturatedFat 15.1 g, Sodium 401.2 mg, Sugar 7.6 g

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

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.

LINGUINE WITH MUSSELS AND KALE



Linguine With Mussels and Kale image

Make and share this Linguine With Mussels and Kale recipe from Food.com.

Provided by dicentra

Categories     Mussels

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 lb linguine
salt
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
1 medium onion, quartered lengthwise and thinly sliced crosswise
2 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
2 lbs mussels, scrubbed and debearded
6 large kale leaves, stems and inner ribs discarded, leaves coarsely chopped

Steps:

  • In a large pot of boiling salted water, cook the linguine until just barely al dente. Drain, reserving 1/2 cup of the pasta cooking water.
  • Meanwhile, in a large, deep skillet, heat 1/4 cup of the olive oil until shimmering. Add the sliced onion, thinly sliced garlic and crushed red pepper and cook over high heat until softened, about 2 minutes.
  • Add the mussels and cook, tossing, until half of them are opened, 2 to 3 minutes.
  • Add the coarsely chopped kale leaves and cook, tossing, until wilted, 3 to 4 minutes.
  • Add the linguine and the reserved cooking water and cook, tossing, until the linguine is al dente, the mussels are open and the sauce is thickened, about 2 minutes longer.
  • Discard any unopened mussels. Season the linguine generously with salt. Transfer the linguine to shallow bowls, drizzle each with 1/2 tablespoon olive oil and serve at once.

Nutrition Facts : Calories 705.9, Fat 26.7, SaturatedFat 4, Cholesterol 63.7, Sodium 656.1, Carbohydrate 75.6, Fiber 3.2, Sugar 2.7, Protein 38.6

PORTUGUESE KALE-AND-SALT-COD CHOWDER



Portuguese Kale-and-Salt-Cod Chowder image

Provided by Molly O'Neill

Categories     dinner, lunch, one pot, soups and stews, appetizer, main course

Time 1h

Yield 8 servings

Number Of Ingredients 10

1 pound boneless, skinless salt cod
1 tablespoon olive oil
1 pound linguica sausage (or chorizo), cut into 1/2-inch disks
1 small onion, chopped
2 medium baking potatoes, peeled and cut into 1/2-inch dice
4 quarts chicken broth
8 ounces kale, stemmed, rinsed and coarsely chopped to make 6 cups
2 bay leaves
1/2 teaspoon chili-pepper flakes
1/2 cup fresh mint, minced

Steps:

  • Soak the salt cod overnight in cold water. Drain and tear the cod into bite-size pieces, removing any remaining bones. Cover the cod with fresh water and bring nearly to a boil. Remove from the heat, cover and let sit for 15 minutes. Drain and set aside.
  • Warm the olive oil in a large soup pot over high heat. Add the sausage and cook, stirring constantly, for 3 minutes to lightly brown. Reduce the heat to medium, add the onions and cook, stirring frequently until the onions are nearly soft, about 5 minutes. Add the potatoes and toss. Add the chicken broth and bring to a boil. Add the kale, bay leaves and chili- pepper flakes. Return to a boil, then lower the heat and simmer for 30 minutes. Skim the fat off the top of the soup. Add the cod, adjust the seasoning, ladle into bowls and sprinkle each with fresh mint.

Nutrition Facts : @context http, Calories 611, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 27 grams, Fiber 2 grams, Protein 58 grams, SaturatedFat 8 grams, Sodium 5101 milligrams, Sugar 9 grams

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