Lemon Garlic Kale Salad

Ingredients:

• 3/4 pound fusilli
• 1 1/2 tablespoons extra-virgin olive oil
• 1 large leek, white and light green parts only, thinly sliced
• 1 cup heavy cream
• 4 cups packed baby spinach (4 ounces), coarsely chopped
• 1/2 cup lightly packed basil leaves, finely chopped
• Kosher salt and freshly ground pepper

Instructions:

• In a large pot of boiling salted water, cook the fusilli until al dente, then drain. 
• Meanwhile, in a large, deep skillet, heat the olive oil. Add the leek and cook over moderate heat until softened, about 10 minutes. Add the cream and simmer over moderate heat until slightly thickened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes.  
• Add the cooked fusilli to the skillet and toss over moderately low heat until coated with the leek sauce, about 1 minute. Remove from the heat, add the chopped basil and toss. Season with salt and pepper. Spoon the fusilli into bowls and serve.

https://www.foodandwine.com/recipes/fusilli-with-creamed-leek-and-spinach

Sautéed Kale and Kohlrabi

Ingredients:

• 1 1/4 pound kohlrabi, bulbs peeled
• 1/2 teaspoon grated lime zest
• 2 tablespoons fresh lime juice
• 1/4 cup extra-virgin olive oil, divided
• 2 pounds kale (2 bunches), stems and center ribs discarded
• 5 garlic cloves, finely chopped
• 1/3 cup salted roasted pistachios, chopped

Instructions:

• Very thinly slice kohlrabi with slicer.
• Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
• Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss kale with kohlrabi and pistachios.

https://www.epicurious.com/recipes/food/views/sauteed-kale-with-kohlrabi-354974

Pasta e Fagioli with Escarole

Ingredients

• 1½ cups dried cannellini (white kidney) beans, soaked overnight
• 1 Parmesan rind (about 2 ounces), plus shaved Parmesan for serving
• 2 medium carrots, scrubbed, halved crosswise
• 2 celery stalks, halved crosswise
• 1 head of garlic, halved crosswise; plus 2 cloves, chopped
• 6 sprigs parsley
• 1 sprig rosemary
• 2 bay leaves
• 2 dried chiles de árbol or ½ teaspoon crushed red pepper flakes, plus more crushed for serving
• Kosher salt, freshly ground pepper
• 3 tablespoons olive oil, plus more
• 1 large onion, chopped
• 1 14.5-ounce can whole peeled tomatoes
• ¾ cup dry white wine
• 3 ounces dried lasagna or other flat pasta, broken into 1–1½-inch pieces
• ½ small head of escarole, leaves torn into 2-inch pieces

Instructions:

• Bring beans, Parmesan rind, carrots, celery, head of garlic, parsley, rosemary, bay leaves, chiles, and 2 quarts water to a boil in a medium pot. Reduce heat, cover, and simmer, adding more water as needed, until beans are tender, about 1½ hours. Season with salt and pepper, remove from heat, and let sit 30 minutes. Discard vegetables, rind, and herbs.
• Meanwhile, heat 3 Tbsp. oil in a large pot over medium. Cook onion and chopped garlic, stirring occasionally, until softened, 8–10 minutes. Add tomatoes, crushing with your hands, and cook, stirring often, until liquid is almost completely reduced, 12–15 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 5 minutes.
• Add beans and their liquid; cook until flavors meld, 12–15 minutes. Add pasta; cook, stirring and adding more water as needed, until al dente, 15–20 minutes. Add escarole and cook until wilted, about 1 minute; season with salt and pepper. Serve soup drizzled with oil and topped with Parmesan and more chile.

https://www.bonappetit.com/recipe/pasta-e-fagioli-with-escarole