Harvest Fresh Kale and Spaghetti Aglio e Olio with Kale and Ground Pork Hand Pies

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Servings 4

Prep. Time 30 mins

Cooking Time 45 minutes


    For Spaghetti

    • Kosher salt
    • 1 ½ bags Harvest Fresh Chopped Kale
    • 5 garlic cloves
    • ¼ cup olive oil, plus more for drizzling
    • Freshly ground black pepper
    • 12 ounces spaghetti, thick spaghetti, bucatini, or other long strand pasta
    • Parmesan and crushed red pepper flakes (for serving)
    • Flaky sea salt

    For Pies

    • 1 package puff pastry
    • 1 lb ground pork or chicken or beef
    • 1 medium onion, diced medium
    • 1 tart apple, such as Granny Smith, peeled and diced medium
    • 1 bag Harvest Fresh Chopped Kale
    • 2 garlic cloves minced
    • pinch red pepper flakes (optional)
    • 1/2 cup golden raisins
    • Coarse salt and ground pepper
    • 1 egg for brushing
    For Spaghetti: Bring a large pot of salted water to a boil. Cook kale in boiling water until bright green and slightly softened, about 2 minutes. Using tongs, transfer kale to a colander and rinse under cold water, tossing; squeeze out excess liquid from leaves. Keep water at a boil (you’ll use it for the pasta)

    Whack garlic with the side of a chef’s knife to crush; peel off skins. Heat ¼ cup oil in a large heavy pot over medium. Cook garlic, stirring occasionally, until sizzling, about 3 minutes. Season very generously with black pepper and cook, smashing with a wooden spoon, until cloves break into rough pieces, soften, and look golden. Add kale to pot and cook, stirring often, until darkened in color and very tender, about 8 minutes (garlic will break into even smaller pieces). Season with kosher salt and pepper.

    Meanwhile, cook pasta, stirring occasionally, until very al dente (2–3 minutes less than package directions).
    Using tongs, add pasta to kale; splash in about 1 cup pasta cooking liquid. Cook, tossing and adding more pasta cooking liquid as needed, until sauce lightly coats pasta, about 2 minutes.

    Serve pasta topped with Parmesan, red pepper flakes, sea salt, and more black pepper.

    For Pies: In a large skillet, heat oil over medium-high. Add ground meat of choice and cook, breaking up meat with a wooden spoon, until browned, about 5 minutes. Add onion and cook until translucent, about 6 minutes. Add garlic and cook another minute or two. Add apple, kale, and raisins and cook until kale is almost tender, about 5 minutes. Remove from heat; season with salt and pepper and red pepper flakes.

    Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out dough to an 1/8-inch thickness. With a large round cookie cutter or small bowl, cut out eight 6- to 7-inch rounds (re roll scraps if necessary). Place 1/2 cup kale mixture in center of each round and fold over filling to form half-moons. With a fork, press edges firmly to seal. Place pies on baking sheets and brush with beaten egg.

    Cut a small vent in each pie and bake until golden brown and crisp, 25 to 30 minutes, rotating sheets halfway through. Let cool slightly on a wire rack. Serve warm or at room temperature.