Garlic Parmesan Pasta With Tender Black Kale RAab
Broccoli and Raabs both go with creamy pasta for the same reason—their florets are full of little nooks and crannies that catch soil and salt, and raabs specifically have sweet and tender stalks after going through a cold winter.
Adapted from this recipe by Deb Perelman (image source)
Ingredients
1 lb. Fresh Pasta of choice (or 1 package dried pasta)
1 bu. Black Kale Raab, chopped into bite-sized pieces (include stems up until the bottom inch, or where it turns fibrous)
½ cup olive oil
5 cloves garlic, peeled and roughly minced
Salt and pepper to taste
To serve: grated parmesan
Directions
Bring water to boil in a pot and toss in your noodles. Stir frequently while cooking to avoid sticking, and when just done by taste, drain in a colander.
Trick: I always put both salt and oil in my water when boiling pasta. The salt is for flavor, & the oil prevents it from boiling over.
In the same pot once empty, heat the olive oil with the garlic, adding a few pinches of salt and cracks of pepper. Simmer on low for 3-5 minutes, until the garlic becomes lightly golden, and the fragrance is all-consuming.
Simultaneously in a frying pan, heat some oil up and sauté your black kale raab pieces. You could add lots of other veggies to this sauté depending on what you want, perhaps an onion. Play with it! Sauté covered for the first few minutes and then finish off uncovered to create nice crispy pieces, salt lightly once cooked.
Toss the pasta, the raab, and the oil all together in the frying pan, the pot, or in a big serving bowl. Toss some cheese in so it gets all melty and reserve some for serving on top of each plate. Crack more pepper on each plate to serve as well. ENJOY!!
Side note—if you have a creamy pasta sauce, you can use that instead of the garlic oil too, do whatever you’d like. You can sauté the garlic with the raab.
