Recipes Sides:

Orecchiette with Kale & Breadcrumbs

Barrett Prendergast
Orecchiette with Kale & Breadcrumbs


Serves 4-6
1 lb Lacinato Kale or any other variety of kale, bottom stems trimmed
5 tablespoons extra virgin olive oil, plus more for drizzling
1 cup coarse fresh breadcrumbs
6 garlic cloves, chopped
2 tablespoons butter
1/2 teaspoon red pepper flakes
1 lb orecchiette
3/4-1 cup Parmigiano Reggiano cheese

The Prep

In a medium-sized pan, heat 3 tablespoons olive oil over medium heat. Add breadcrumbs and cook, stirring often, until they start to brown. Add one-third of the garlic and cook until breadcrumbs are golden. Transfer to a paper-towel lined plate and let cool.

Bring the large pot you cooked the kale in to a boil and make sure it is seasoned with salt. Add the orecchiette and cook until al dente.

Meanwhile, heat butter and remaining olive oil in the medium-sized pan. Add remaining garlic and chili flakes. Cook for a minute or two. Add kale and 1/2 cup water. Cook, stirring often, until kale is warmed through, about 4 minutes. Season with salt and pepper.

Once the pasta is al dente, reserve 1 cup of the cooking liquid and add drained pasta to the kale mixture. Add 1/2 cup pasta water and stir to coat, add more pasta water as necessary, until the sauce coats the pasta.

Mix in the Parmigiano Reggiano and 1/2 of the breadcrumbs. Toss to combine and quickly divide the pasta between the bowls. Drizzle with a little extra virgin olive oil and finish with the remaining breadcrumbs.

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