Harvest Fresh Chopped Kale Orecchiette

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Servings 6

Prep. Time 5 mins

Cooking Time 50 mins


    1 of 284g bag Harvest Fresh Chopped Kale
    Kosher Salt
    5 tbsp olive oil, divided, plus more for drizzling
    1 cup coarse fresh breadcrumbs
    3 cloves of Harvest Fresh Gourmet Garlic, chopped, divided
    Fresh ground black pepper
    2 tbsp (1/4 stick) unsalted butter
    4 anchovy fillets packed in oil, drained
    1/4 tsp crushed red pepper flakes
    1 lb orecchiette (little ear shaped pasta)
    1/2 cup finely grated Parmesan or Grana Padano ( plus more for serving)



    Blanch Harvest Fresh Chopped Kale in a large pot of boiling salted water until just tender, about 2 minutes. Drain and let cool. Set aside pot with water. Squeeze out excess liquid from kale when cooled down set aside.

    Heat 3 tbsp of oil in a small skillet over medium heat. Add breadcrumbs and cook, stirring often, until beginning to brown, about 4 minutes. Add one-third of Harvest Fresh Gourmet garlic (chopped) and cook, stirring often, until breadcrumbs are golden, about 3 minutes. Season with salt and pepper and transfer to a paper towel-lined plate; let cool.

    Heat butter and remaining 2 tbsp oil in a large heavy pot over medium-low heat. Add anchovies, red pepper flakes, and remaining two-thirds of chopped garlic; cook, mashing anchovies with a spoon, until a paste forms, about 2 minutes. Add reserved kale and 1/2 cup water. Cook, stirring often, until kale is warmed through, about 4 minutes. Season with salt and pepper.

    Cut sausage into pieces and add to pan with some heated olive oil, sauté sausage and break up into crumbly pieces and cooked till browned.

    Meanwhile, bring reserved kale cooking liquid to a boil; add pasta and cook, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

    Add pasta and 1/2 cup pasta cooking liquid to kale mixture (from Step 3) and stir to coat. Add cooked sausage to pot with pasta. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta. Mix in Parmesan and 1/2 cup breadcrumbs; toss to combine. Divide pasta among bowls, drizzle with oil, and top with remaining breadcrumbs.