I love baby kale and what could be better than adding to pasta for a quick and healthy weeknight meal? The anchovies and lemon really give the dish it’s flavor so don’t skip these ingredients.
8 oz baby kale
5 TBSP olive oil
1 c breadcrumbs
3 garlic cloves, minced
Salt and pepper
3 TBSP butter
4 anchovy fillets packed in oil, drained
1 tsp red pepper flakes
Juice of 1/2 lemon
8 oz pasta
3/4 c grated Parmesan
Cook pasta according to package.
Heat 3 TBSP oil in a 12 inch skillet over medium heat. Add breadcrumbs and cook, stirring often, until beginning to brown, about 4 minutes. Add one-third of chopped garlic and cook, stirring often, until breadcrumbs are golden, about 3 minutes. Season with salt and pepper and transfer to a plate.
Heat butter and remaining 2 TBSP oil in the same skillet over medium-low heat. Add anchovies, red pepper flakes, and remaining two-thirds of chopped garlic; cook, mashing anchovies with a spoon, until a paste forms, about 2 minutes. Add kale and 1/4 c pasta water. Cook, stirring often, until kale is warmed through, about 4 minutes. Season with salt and pepper.
Add pasta to the kale mixture, stir in cheese, lemon juice and cook for 1 – 2 minutes adding more pasta water if needed.
Serve topped with breadcrumbs.
Serves 2 – 4.