Orecchiette with Purple Kale, Walnuts & Blue Cheese

purplekale

Toward the end of the day, I sometimes stand in front of the open refrigerator staring in. Vacant mind, no thoughts, nothing seems to go together. Sometimes I wonder, why did I leave the culinary comfort of New York City? That is when you close the door and stand there for a little bit. Then you reopen the door and look back in with a more investigative approach to the contents. Because, let’s face it, you live in the middle of nowhere, with few good restaurants, you’re broke so you can’t go to those restaurants anyway and you’re not going to get into the car and drive 20 minutes to get anything, oh, and, you have no cash so you can’t order a pizza because they don’t take checks. Gives you a whole new resolve…

Ingredients

Orecchiette (or other pasta shape)
Olive Oil
Purple Kale, washed
Onion, small dice
Garlic, minced
Red pepper flakes
Walnuts, toasted and chopped
Blue Cheese, crumbled

Slowly sweat the onions in olive oil. After about 6 minutes, add garlic, cover. Let cook on low heat.

Boil water, salt it. Add kale. Stir. Remove kale with slotted spoon after about 8 minutes. Drain into bowl. Admire the lovely color of the water. Chop it up into little bits and add to the onions and garlic. Salt and add red papper flakes to taste.

Add pasta to boiling water and notice how the pasta disappears into the dark purple water. Stir and cook until al dente, around 10-11 minutes. Drain, add to pasta gently tossing. Add to plates, top with blue cheese and walnuts… in that order. Serve and eat.

Leave a Reply

Your email address will not be published. Required fields are marked *