Toasted Spaghetti Minestra With Tuscan Kale Recipes

MINESTRA

Steps:

• In a deep, large, heavy pot over moderate heat, saute garlic and pancetta in extra-virgin olive oil for 3 minutes. Add onions and cook 1 or 2 minutes longer.
• Add the greens and wilt them down to fit them all in the pot. Add beans, broth, and nutmeg, salt and pepper. Cook over moderate to medium-high heat for 12 minutes, or until greens are no longer bitter. Serve with shaved cheese, bread, and good red wine.

TUSCAN KALE WITH ORECCHIETTE

Steps:

• Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and red-pepper flakes and cook, stirring, until onion is softened, 6 to 8 minutes. Sprinkle with sugar and toss to coat. Add vinegar and cook until completely reduced, about 1 minute. Season mixture with salt and remove from skillet.
• Add remaining 2 tablespoons oil to skillet and increase heat to medium-high. Add kale in batches and cook, stirring, until greens are wilted and just tender, 4 to 6 minutes. Season with salt. Return onion mixture to pan, stir to combine, and cook until just heated through.
• Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup pasta water; drain pasta.
• Return pasta to pot, along with kale, butter, and Pecorino. Cook over medium heat, stirring and adding enough pasta water to form a light sauce that coats pasta. Add nutmeg to taste and season with salt. Divide among 4 bowls and serve each with a few thin slices of goat cheese on top and red-pepper flakes to taste.

TUSCAN KALE AND SQUASH MINESTRA

Steps:

• In a large pot, heat 2 tablespoons of the oil and add the onion; cover and let sweat, over moderate heat, stirring often, until softened, 4 minutes.
• Add squash, cover, let cook, stirring occasionally, until the squash is lightly browned in spots (it will not be tender), 5 minutes.
• Stir in the garlic and rosemary and cook 1 minute; add kale and cook, stirring, until it wilts, 5 minutes.
• Pour in the stock, cover and simmer until kale and squash are tender, 8 minutes; season with salt and pepper.
• In the meantime, cook pasta in salted water, according to package directions, until al dente; drain.
• Add pasta and navy beans to the soup and simmer until the soup thickens slightly, about 5 minutes; stir in the remaining olive oil.
• Serve in deep bowls, garnished with shaved cheese, and with garlic toasts.
• NOTE: Will keep in the refrigerator for 3 days. The next day the soup will be thicker and some prefer it this way.

MINESTRONE WITH KALE

Steps:

• Heat the oil in a large soup pot over medium heat, and add the onion and carrots.
• Cook, stirring often, until the onion turns translucent and the carrots glisten, about 7 minutes.
• Stir in the garlic and cook, stirring, for another minute or so, until the garlic begins to smell fragrant.
• Add the tomatoes and their liquid and cook, stirring occasionally, for about 10 minutes, until the tomatoes have cooked down a bit.
• Add the beans, kale, parsley, water, and bay leaves.
• Bring to a boil, reduce the heat to low, cover partially, and simmer for 20 to 30 minutes, until the flavors are all incorporated and the kale is tender.
• Add the cooked pasta, and stir to incorporate.
• Cook for 5 minutes more, tasting and adjusting the salt and pepper as needed, then remove from heat and serve.