Pasta with Black Kale

Pasta with black kale is a delicious and healthy dish. Here’s an Italian version of the recipe:

Ingredients

• 320 g of pasta (short pasta like penne or rigatoni works well)
• 200 g of black kale
• 2 cloves of garlic
• 4 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Chili pepper (optional)
• 100 g of pancetta or sausage (optional to add more flavor)
• Grated pecorino or parmesan (to serve)

Preparation

1. Clean the black kale by removing the tougher stems and wash it well. Cut it into thin strips.
2. In a large skillet, heat the extra virgin olive oil and sauté the crushed garlic cloves. If you like, you can add chili pepper for a spicy touch.
3. If you decide to use pancetta or sausage, cut them into small pieces and add them to the oil with the garlic. Allow to brown until crispy.
4. Add the black kale to the skillet and cook over medium heat for about 10 minutes, adding a little water if necessary to prevent sticking. Season lightly with salt.
5. Meanwhile, bring a pot of salted water to a boil and cook the pasta al dente.
6. Drain the pasta, reserving some of the cooking water.
7. Transfer the pasta to the skillet with the black kale (and the meat sauté, if used), adding some of the cooking water to blend everything well.
8. Toss the pasta with the black kale for a minute or two until it is well seasoned.
9. Serve the pasta hot, with a generous sprinkle of grated pecorino or parmesan.

Did you know?

Black kale, also known as “Tuscan kale,” is a very common ingredient in Italian cuisine, especially in soups and stews like the famous Tuscan ribollita. This recipe combines the simplicity of Italian flavors with the nutritional richness of black kale, which is rich in vitamins and minerals.