Farfalle With Cabbage And Black Kale Recipes

FARFALLE WITH SAVOY CABBAGE, PANCETTA, THYME, AND MOZZARELLA

Steps:

• In a pan fry off pancetta in a little olive oil until lightly golden. Add garlic and thyme and soften. Place in Savoy cabbage with the Parmesan then stir around and put the lid on the pan. Cook for a further 15 minutes, shaking every now and again, while you cook farfalle in salted boiling water until al dente. When the cabbage is nice and tender, season and loosen with some nice peppery extra virgin olive oil. Toss the drained farfalle into the cabbage and at the last minute mix in mozzarella and pine nuts. Serve immediately.;

FARFALLE WITH CABBAGE AND BLACK KALE

Steps:

• Bring a large pot of water to a boil; you'll use it first to blanch the kale and cabbage and then to cook the pasta. Fill a large bowl with ice water. When the water comes to a boil, salt generously and add the kale. Blanch 3 minutes and, using a skimmer or a slotted spoon, transfer kale to the bowl of ice water, then drain and squeeze out excess water. Place on a cutting board and cut into thin ribbons. Add the wedge of cabbage to the pot and blanch for 3 minutes. Transfer to the ice water, then drain and squeeze out excess water. Cut away the core and cut crosswise into thin ribbons. Cover the pot and keep the water at a simmer for cooking the pasta.
• Heat the oil over medium heat in a large, wide skillet and add the shallot. Cook, stirring until tender, about 3 minutes, and add the garlic and chili flakes. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute, and add the kale and cabbage to the pan. Stir together for a couple of minutes, then add 1/2 cup of the blanching water to the pan. Cook uncovered, stirring often, for 5 minutes, then add another 1/2 cup of the blanching water to the pan and cook for another 5 minutes. Cover the pan and turn the heat to medium-low. Simmer for another 5 minutes. Taste and adjust seasonings.
• Meanwhile, bring the remaining water in the pasta pot back to a boil and add the farfalle. Cook al dente, about 10 minutes. If desired, add another 1/4 to 1/2 cup of the pasta water to the kale and cabbage, then drain the pasta and add to the pan. Toss together and transfer to a platter, a wide pasta bowl or plates. Top with the Parmesan, and serve.

FARFALLE WITH SAVOY CABBAGE, PANCETTA, THYME, AND MOZZARELLA

Steps:

• In a pan fry off pancetta in a little olive oil until lightly golden. Add garlic and thyme and soften. Place in Savoy cabbage with the Parmesan then stir around and put the lid on the pan. Cook for a further 15 minutes, shaking every now and again, while you cook farfalle in salted boiling water until al dente. When the cabbage is nice and tender, season and loosen with some nice peppery extra virgin olive oil. Toss the drained farfalle into the cabbage and at the last minute mix in mozzarella and pine nuts. Serve immediately.;

EASY CABBAGE, ONION, AND KALE STIR-FRY

Steps:

• Heat olive oil in a deep frying pan or wok over medium-high heat. Add garlic and cook, stirring occasionally, until browned, about 1 minute. Remove to a plate; chop and set aside.
• Place cabbage into the pan and stir-fry for 1 to 2 minutes; add kale and onions. Stir-fry until kale is bright green and tender, about 5 minutes. Add chicken broth, salt, and red pepper flakes. Cover and let steam, 2 to 3 minutes. Remove from heat, add chopped garlic, and serve.

FARFALLE WITH SPICY SAUSAGE AND KALE

Steps:

• Bring a large pot of salted water to a boil over high heat.
• In a large, heavy soup pot, heat the olive oil over medium heat. Add the sausage and cook until golden brown, using a wooden spoon to break the sausage into bite-size pieces. With a slotted spoon, remove the sausage from the pot and set aside. To the same pot, add the onion and garlic and cook over medium heat for 3 minutes. Add the mushrooms and cook until the onion and mushrooms start to brown, about 5 minutes. Add the canned tomatoes with juice. Use a wooden spoon to stir the brown bits off the bottom of the pot and break up the tomatoes. Add the salt, pepper, red pepper flakes, and the sausage.
• Meanwhile, blanch the kale in the boiling water for 5 minutes. Use a skimmer to remove the kale from the boiling water and add it directly to the sausage mixture. Reduce the heat and simmer the sauce, covered, for 10 minutes. Add the cream and stir to combine. Remove the mixture from the heat.
• While the sauce is simmering, add the pasta to the boiling water. Cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta, add to the sauce, and toss to combine. Serve with the Pecorino Romano cheese sprinkled on top.