Looking for a new way to enjoy your kale? This easy recipe offers a completely different preparation method and might just convert the kale skeptics in your house!
Preheat oven to 350°. Line a cookie sheet with parchment paper. Tear one bunch of kale leaves off of stems and into bite sized pieces. Wash and thoroughly dry in a salad spinner (or on towels). Drizzle kale with olive oil and sprinkle with salt. Bake until the edges brown but are not burnt, 10 to 15 minutes.
Bring a large pot of lightly-salted water to a boil; sprinkle 1 teaspoon ground turmeric over the boiling water and stir in 2 cups orzo; return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes; drain. Scrape into a mixing bowl and set aside.
Heat olive oil in a large skillet over medium heat. Cook chopped green garlic in the hot oil for a few seconds until it begins to bubble. Stir in chopped kale leaves (stripped from stems), cover the skillet with a lid, and cook for 10 minutes. Remove the cover and continue cooking and stirring until the kale is tender, about 10 minutes more. Stir the kale mixture into the orzo along with the juice from one lemon, ¼ teaspoon ground nutmeg, and ¼ cup grated Parmesan cheese (more or less to preference). Salt and pepper to taste. Serve warm or at room temperature.
Bring a large pot of lightly salted water to a boil. Add ½ package angel hair pasta and cook 8 to 10 minutes or until al dente; drain.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add half chopped onions, chopped green garlic, and 1 teaspoon red pepper flakes. Cook and stir until the onion has softened and begun to turn golden brown, about 5 minutes. Stir in 1 tablespoon drained capers, 1 (2 ounce) can anchovy fillets (drained and quartered), and 1 cup canned diced tomatoes (undrained). Bring to a boil. Stir in one bunch coarsely chopped kale leaves (removed from stems), and simmer over medium-low heat until wilted and tender, about 10-15 minutes.
Once the pasta has cooked and been drained, stir into the pattanesca along with 1 (4 ounce) can sliced black olives (drained). Toss and sprinkle with grated Parmesan cheese before serving.