So I bought some kale. I’m a haphazard bandwagon rider. But I like it in soups. I made a white bean, vegetable and kale soup last week. Didn’t blog because I am lazy.
The soup was delicious. It had fennel, celery, carrots, onions, potatoes, white beans and chopped kale. I like a chunky soup.
Kind of want to put that on a T-shirt. Moving on…
So, is kale, like, over? Are we still obsessing? My Google search tells me yes, and we’re also still big on making cauliflower the new potato. Avocado and quinoa are still big foodie hits, too.
They’re also funny words to say. Avocado. Quinoa.
On Monday, it was minus 10 degrees Fahrenheit in Cleveland when I woke up. Tuesday, we were sitting pretty at minus 2. I really can’t complain. There’s fewer than 10 inches of snow on the ground in my area. I just add another sweater. I’m a Midwesterner. You learn to deal with it. It’s winter. Put on a hat and stop freaking out.
Pasta, in my opinion, is kind of hard to mess up. I mean, it is totally possible, but still at the end of the day you’re eating noodles, and I can’t say I’ve met a noodle I didn’t like or at least tolerate.
Chorizo & kale pasta, makes four servings
1/2 pound dried pasta, variety/shape doesn’t matter
2 links of chorizo sausage, sliced into half-moons
1 tsp. unsalted butter (optional)
1 large shallot, finely diced
1/4 bag kale, washed and chopped into bite-sized pieces
1 Tbs. all purpose flour
1/8 cup white wine
1/3 cup water in which the pasta was boiled
splash of Half-N-Half
salt & pepper to taste
1. Cook pasta according to directions on package. Set aside.
2. In large skillet, cook the chorizo and onions, letting the fat from the sausage gather in the pan. When sausage is starting to brown in parts and the onions are tender, add the flour and make a roux in the pan (add butter before the flour if the sausage isn’t giving off enough fat). Cook the flour for about 3-4 minutes.
3. Add the wine and stir to combine. Add the water, cream and kale. Let simmer for 10 minutes. Add pasta and coat in the sauce. Add salt & pepper to taste.
4. Serve hot with fresh shavings of Parmesan cheese if you so desire.