Updated Kale Sauce, for Pasta or Grains

Ingredients

Kosher salt

2 garlic cloves, smashed and peeled

Extra-virgin olive oil

1 pound (450 g) kale (any variety, though Tuscan, aka lacinato, is wonderful), thick midribs cut out and discarded

Freshly ground black pepper

½ cup (60 g) freshly grated

Parmigiano-Reggiano cheese

Directions

Bring a large pot of water to a boil and add enough salt so that it tastes like the ocean.

Put the garlic and oil into a small heavy pot or skillet over medium heat and cook until the garlic begins to sizzle. Reduce the heat to low and gently cook until the garlic is light golden, soft, and fragrant, 5 to 7 minutes. Pour the oil and garlic into a bowl so it can cool quickly.

When the water is boiling, add the kale leaves and boil until they are tender but not mushy or overcooked, about 5 minutes Scoop out about a mugful of cooking water, then pull the kale

leaves out with tongs or a slotted spoon and transfer them to a blender. It's fine if they are still wet.

Process the kale in the blender with the oil-garlic mixture, adding just a bit of cooking water to help the process along and to make a nice thick puree. Season with salt and pepper.

You can make the kale sauce up to 2 days ahead. Store in the refrigerator.

FOR SAUCED PASTA: Cook ½ pound (225 g) pasta of your choice until just al dente. Scoop out about a mugful of cooking water, then drain the pasta thoroughly. Return the drained pasta to the pot and pour in the kale sauce. Add half the Parmigiano and toss well. Add a touch more pasta water and toss until the pasta noodles have absorbed some of the sauce and cook a bit more until they are perfectly al dente and well coated with a bright green, creamy- textured sauce, another 1 to 2 minutes. Serve right away, with a big drizzle of olive oil and the rest of the cheese.

FOR BAKED PASTA: Cook ½ pound (225 g) short pasta noodles, such as penne, drain well, and fold together with the basic kale sauce or any of the variations that follow. Layer into a baking dish with lots of Parmigiano and maybe some sautéed vegetables and bake at 425°F (220°C) until bubbling around the edges; time will vary with the size of your dish, type of ingredients, etc.

FOR GRAINS: Fold the basic kale sauce or any of the following variations (except for the sausage version) into about 4 cups (about 700 g) cooked and cooled grain, such as farro, barley, or wheat berries, and serve warm as a side dish or let cool and serve as a grain salad.

Notes

This was one of the most popular recipes from my first book, Six Seasons: A New Way with Vegetables, and it's also one of the recipes I cook the most for myself. It's so versatile, I think of it as a "mother sauce," so I'm including it in this book along with several variations that show off its best

virtues.

MAKES ENOUGH FOR 2 MAIN-DISH SERVINGS OR 4 FIRST-COURSE

SERVINGS

Variations

Kale Sauce with Pistachios: I love the sweetness of pistachios, and of course their color works beautifully with the kale. If the nuts are not

toasted, toast them gently when you toast the garlic in the oil. Add ½ cup (60 g) lightly toasted pista- chios as you blend the kale.

Classic Basil Pesto: Try to find

Genovese basil, which is the traditional variety used in pesto. It's super fragrant with big, tender leaves and a sweet-spicy flavor. Add 1 cup (120 g) gently toasted pine nuts and the leaves from 1 large bunch of basil as you pro-

cess the kale.

Caper-Raisin Kale Sauce: I can't get enough of this sweet-salty flavor combo, which I think works so well with the hearty kale flavors. Add ⅓ cup (50 g) golden raisins that have been plumped in warm water for 20 minutes and drained, 3 tablespoons drained capers, and 2 tablespoons balsamic vinegar when you puree the kale.

Kale Sauce with Sausage and Cheese: This makes a gutsier, heartier version of the original kale sauce. (I would eat this on a camping trip; make the kale sauce at home and pop it in the cooler.) Crumble some mild or spicy sau- sage into a skillet, brown it gently over medium heat, and pour off excess grease. Puree the kale sauce as directed and stir in the sausage, maybe with some extra cheese.

Kale Sauce with Sautéed

Shrimp: The sauce is excellent

with some wild shrimp tossed in. I

sauté them and then add the kale

sauce and cheese (yes, cheese with

seafood! I know many Italians will disapprove, but I love it), and finish the dish as described in the main recipe, adding a big squeeze of lemon as a final seasoning.

Kale Sauce with Fresh Tomatoes: Tomatoes are especially nice with the pistachio version of this sauce. Just before serving, add about 8 ounces (225 g) tomatoes (1 large tomato, sliced, or cherry tomatoes, halved) and a small handful of torn basil leaves to the pistachio kale sauce. If you like, garnish with more grated cheese, some crunchy breadcrumbs, and a sprinkling of chopped toasted pistachios.