ravenously

food.

kale pasta gratin

with one comment

Inspired by the wild rice gratin from the Smitten Kitchen cookbook:

Cook about 1/2 cup of mafalda pasta in boiling salted water according to the package directions, till just shy of al dente. Reserve about 3/4 cup of the pasta cooking water.

Saute 1 sweet onion in butter and oil with salt and pepper until golden, in a large cast-iron skillet, then add the chopped leaves of one large bunch of kale to the pan (kale is 99 cents a bunch at the Taylorville, IL Wal-Mart!) Add the pasta cooking water, stir, and cook till the kale is wilted. Stir in the pasta and about 1/2 cup of chopped or grated cheese (I was using up the leftover cheese in the fridge, so this was a mix of dill-flavored white cheddar and mozzarella), along with about a tablespoon of chopped fresh oregano. Top with about 1/4 cup chopped or grated cheese and breadcrumbs; dot with butter. Bake at 450 for about 5-10 minutes, until the breadcrumbs are golden and the cheese is melted.

Eat.

I think this would have been good with some red pepper flakes as well.

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Written by orata

May 26, 2015 at 1:17 pm

Posted in recipes

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One Response

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  1. […] the urge to gorge on as many of them as possible in the limited time I have left. I made a kale pasta gratin to use up a bunch of our cheese (farewell, cheese and pasta); I ate a bowl of Greek yogurt with […]


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