Toasted Spaghetti Minestra With Tuscan Kale Recipes

TUSCAN KALE AND SQUASH MINESTRA

Steps:

• In a large pot, heat 2 tablespoons of the oil and add the onion; cover and let sweat, over moderate heat, stirring often, until softened, 4 minutes.
• Add squash, cover, let cook, stirring occasionally, until the squash is lightly browned in spots (it will not be tender), 5 minutes.
• Stir in the garlic and rosemary and cook 1 minute; add kale and cook, stirring, until it wilts, 5 minutes.
• Pour in the stock, cover and simmer until kale and squash are tender, 8 minutes; season with salt and pepper.
• In the meantime, cook pasta in salted water, according to package directions, until al dente; drain.
• Add pasta and navy beans to the soup and simmer until the soup thickens slightly, about 5 minutes; stir in the remaining olive oil.
• Serve in deep bowls, garnished with shaved cheese, and with garlic toasts.
• NOTE: Will keep in the refrigerator for 3 days. The next day the soup will be thicker and some prefer it this way.

MINESTRA

Steps:

• In a deep, large, heavy pot over moderate heat, saute garlic and pancetta in extra-virgin olive oil for 3 minutes. Add onions and cook 1 or 2 minutes longer.
• Add the greens and wilt them down to fit them all in the pot. Add beans, broth, and nutmeg, salt and pepper. Cook over moderate to medium-high heat for 12 minutes, or until greens are no longer bitter. Serve with shaved cheese, bread, and good red wine.

CRISPY TUSCAN KALE

Steps:

• Preheat the oven to 250 degrees F.
• Remove the tough lower stems of the kale. Toss the kale generously with olive oil, salt and crushed red pepper.
• Lay the dressed leaves in a single layer on a sheet tray (use more than one if you need to!) and place in the oven. Roast the kale or until the leaves are crispy, 30 to 35 minutes.
• Serve as a snack or side dish.