Sunday, May 15, 2005

Campanelle with Kale, Sage and Potatoes

Campanelle with Kale, Sage and Potatoes (Adapted from Canadian Living)

1 pound kale (about 1 large bunch)
2 tablespoons extra-virgin olive oil
2 medium Yukon Gold potatoes, cut into 3/4" cubes
1/3 cup chopped pancetta
2 garlic cloves, minced
1 tablespoon plus 1 teaspoon chopped fresh sage
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
10 ounces dry campanelle pasta
1 cup chicken broth
2 ounces (about 1/2 cup) fresh grated Parmesan cheese
2 teaspoons fresh lemon juice

Prepare kale by trimming off the tough stems and pulling out any hard ribs. Coarsely chop leaves.

In a large pot of boiling salted water, add kale - cover and cook until just tender, about 2 to 3 minutes. Drain well and plunge in cold water to stop the cooking. Drain well again, squeezing out any excess liquid.

In a large skillet, heat oil over medium-high. Add potatoes - sauté until golden brown, about 15 minutes. Stir in pancetta, garlic, sage, crushed red pepper and salt - cook, stirring, for 3 minutes.

Meanwhile, in another large pot of boiling salted water, add pasta and cook until almost tender. Drain and place back into the pot over low heat - add kale, potato mixture, broth, cheese and lemon juice - toss mixture gently until heated through, about 3 minutes.

Makes about 6 servings.

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