Kale With Tomato Garlic And Thyme Recipes

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SPAGHETTI WITH SHRIMP, KALE, AND BURST TOMATOES



Spaghetti with Shrimp, Kale, and Burst Tomatoes image

Stash some shrimp in your freezer for nutritious last-minute meals. Here, frozen shrimp stars in this spaghetti recipe with cherry tomatoes and kale. Get the shrimp thawing before you start the pasta and you'll have this easy and delicious dinner ready to eat in about 30 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 35m

Number Of Ingredients 10

Kosher salt
12 ounces spaghetti
1 small bunch kale, stems removed, leaves torn into small pieces (about 8 cups)
1/4 cup extra-virgin olive oil
1/4 teaspoon red-pepper flakes, plus more for serving
4 cloves garlic, thinly sliced
2 pints grape tomatoes
1 pound large shrimp, peeled and deveined
2 tablespoons unsalted butter
Grated Parmigiano-Reggiano, for serving

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente according to package instructions, adding kale 2 minutes before end. Reserve 1 cup pasta water; drain. Meanwhile, in a large straight-sided skillet, heat oil, red-pepper flakes, garlic, and tomatoes over medium. Season with salt and cook, stirring, until tomatoes begin to burst, about 10 minutes.
  • Season shrimp with salt and arrange in a single layer on top of tomatoes. Cover and cook until shrimp are bright pink and opaque, about 2 minutes. Remove from heat. Add pasta and kale, butter, and 1/2 cup pasta water; toss until pasta is well coated, adding more pasta water as needed. Serve with cheese and more red-pepper flakes.

BRAISED KALE AND TOMATOES



Braised Kale and Tomatoes image

Provided by Nancy Fuller

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

3 to 4 tablespoons olive oil
1 yellow onion, chopped
1/2 teaspoon red pepper flakes
3 cloves garlic, roughly chopped
2 bunches curly kale, cleaned well, center stems removed, and torn
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups whole peeled tomatoes
3/4 cup chicken stock

Steps:

  • Heat the olive oil in a large pot over medium-high heat. Once hot, stir in the onions and saute until softened, about 4 minutes. Toss in the red pepper, garlic, kale and some salt and pepper and continue to cook for 2 more minutes. Pour in the tomatoes and stir to combine, then add the chicken stock. Turn the heat to medium, cover with a lid and cook until the kale is silky and tender, about 15 minutes.

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