Saturday, October 30, 2010
Spaghetti with Kale and Fresh Ricotta
Prepped the kale by removing the tough rib, rough chiffonade, wash. Then simmered until tender with water, dried onion flake, garlic powder, salt, pepper, nutmeg. Thickened the water a bit with some pasta water at the end. Topped spaghetti with the kale, some of the liquid.
I had a dab of sour cream, and about the same amount of Greek yogurt in the fridge, added some milk to it, let it sit a bit, then nuked it in the microwave until it started to simmer. Let it sit some more, then strained it. Put a large dollop of that on top of the kale, seasoned with salt and pepper, parmesan.
Then, couldn't resist... topped it off with some spaghetti sauce. I sauteed some onion and garlic in canola oil, added a pound of natural, grass fed, black angus. Then, when that was mostly browned, added a mixture of ground fennel, dried chili flakes, basil, oregano. Added paprika. Cooked it a few minutes, then added a can of 4 cheese spaghetti sauce (yep, bottom shelf, in a can). I rinsed out the can with about a half a can's worth of water. It evaporated while simmering on the stove. Added 1 bay leaf, and some more parmesan cheese.