Garlic Parmesan Kale Pasta

 

Ingredients:

• 1 bunch 1/2 lb kale
• 1/2 lb angel hair pasta
• 2 Tbsp olive oil 
• 2 Tbsp butter 
• 2 cloves garlic, minced 
• 1/4 cup grated Parmesan 
• Pinch salt and pepper 
• Pinch red pepper flakes (optional)

Preparation:

1. Pull the kale leaves from the woody stems and tear them into small 1 to 2-inch pieces. Rinse the torn kale well in a colander under cool, running water and allow it to drain.

2. Bring a large pot of water to a boil. Break the pasta in half, add it to the boiling water, and cook until al dente (about 7 minutes). Drain the pasta in a colander.

3. While the pasta is cooking, add the olive oil, butter, and minced garlic to another large pot or skillet. Cook over medium heat for 1-2 minutes, or until the garlic is soft and fragrant. Add the kale and continue to sauté until the kale has wilted and has turned a deep green color (about 5-7 minutes). Turn the heat off.

4. Add the drained pasta to the pot with the sautéed kale. Toss the pasta and kale together. Allow them to cool to the point that steam is no longer rising from the pot. You want the pasta warm, but not hot enough to melt the Parmesan.

5. Season the pasta and kale with salt and freshly cracked pepper to your liking. Add the grated Parmesan cheese and toss to coat. Add a pinch of red pepper flakes over top if desired.

budgetbytes.com

Biscuits with Pancetta, Collard Greens, and Marbelized Eggs

 

Ingredients:

For the Biscuits:

• • 5 cups our

• 5 tbsp. sugar

• 2 tbsp. baking powder

• 1 tbsp. kosher salt

• 10 tbsp. unsalted butter, frozen, plus 4 tbsp. melted

• 1 3 ⁄4 cups buttermilk

• 2 tbsp. honey

For the Sandwich Toppings:

• 7 oz. thinly sliced pancetta (about 32 slices)

• 2 lb. collard greens, trimmed and roughly chopped

• 1⁄2 small Vidalia onion,thinly sliced

• 3 ⁄4 cup chicken stock

• 1 tsp. Dijon mustard

• 1 clove garlic, mashed into a paste

• 8 eggs, plus 1 egg yolk

• 1 ⁄2 cup canola oil

• 1 1 ⁄2 tbsp. espresso

• 4 tbsp. unsalted butter

• 1 ⁄4 cup minced chives

• Kosher salt and freshly ground black pepper, to taste

Preparation:

1. Make the biscuits: Heat oven to 400°. Whisk our, sugar, baking powder, and salt in a bowl. Using the coarse side of a box grater, grate frozen butter into our mixture; mix to combine. Add buttermilk and, using your hands, gently mix ingredients until a so dough forms. Transfer dough to a lightly floured surface; pat into a 7" x 9" rectangle, about 2" thick. Using a 4" round cutter, cut out 4 biscuits, reusing scraps as needed. Place biscuits on a parchment paper—lined baking sheet. Bake until golden, 18–20 minutes. Stir melted butter and honey in a bowl; brush over hot biscuits. Return biscuits to oven and cook until golden, 5 minutes more.

2. Prepare the pancetta: Arrange pancetta slices in a single layer on 2 baking sheets; bake until crisp, 5–7 minutes. Pour fat from pancetta into a 12" skillet; set aside.

3. Make the braised collard greens: Bring a large pot of salted water to a boil. Cook collards until tender, 4–6 minutes; drain. Heat skillet with reserved pancetta fat over medium-high; cook onion until so, 4–6 minutes. Add cooked collards, the stock, salt, and pepper; simmer until stock has evaporated, 10–12 minutes.

4. Make the espresso aïoli: Whisk mustard, garlic, 1 egg yolk, and salt in a bowl; while whisking, slowly drizzle in oil, and then espresso, until aïoli is emulsied.

5. Make the marbleized eggs: Melt 1 tbsp. butter in an 8" nonstick skillet over medium; crack 2 eggs into skillet and break the yolks. Using the tip of a heatproof rubber spatula, gently swirl yolks into whites, making a flat omelette and taking care not to scramble the eggs. Cook until bottom is set, about 3 minutes. Add 1 tbsp. chives and salt; fold omelette into quarters, transfer to a plate, and keep warm. Repeat with remaining ingredients to make 4 omelettes.

6. Assemble sandwiches: Slice biscuits in half; spread halves with aïoli and divide collards, pancetta, and omelettes between biscuits. 

saveur.com

Grilled Turnips with Dill Olive Oil

 

Ingredients:

Turnips:

• 1 large turnip, cubed
• 1 tablespoon (15 ml) olive oil
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

Dill Olive Oil:

• 2 teaspoons minced fresh dill
• 1 tablespoon (15 ml) olive oil
• 1 tablespoon (15 ml) lemon juice
• ¼ teaspoon salt

Preparation:

1. If using wood skewers, soak in water for at least an hour before using.
2. To make the turnips: Bring a pot of water to a boil over high heat, add the turnips, and cook for 2 minutes. Drain, add to a bowl, and toss with the olive oil, salt, and pepper.
3. Preheat the grill to medium-low. Thread the turnips onto skewers and grill until lightly charred, 2 to 3 minutes on each side.
4. To make the dill oil: Combine all the ingredients in a bowl and whisk together. Drizzle the dill oil over the grilled turnips and serve while still hot.

naturallyella.com