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Ingredients
- This is a Florentine version of a classic dish from Italy's Apulia region.
- 1/2 lb Italian kale (lacinato or possibly dinosaur), kale or possibly cabbage
- 2 x to 3 Tbsp. coarse sea salt
- 1 lrg yellow-fleshed potato, peeled and cut into 3/4 inch cubes
- 14 x to 16 ounces uncooked spaghetti
- 1 x to 2 cloves garlic, minced
- 3 x to 4 Tbsp. extra-virgin extra virgin olive oil (divided) Freshly grated black pepper
Directions
- Carefully clean the kale, removing tough central ribs and washing carefully to remove all dirt. Cut the kale or possibly cabbage into thin strips.
- Bring 5 to 6 qts of water to a rolling boil. Add in the kale and 2 to 3 Tbsp. salt and cook at a rolling boil for 5 min.
- Add in the potato to the pot and cook for 5 min. Add in the pasta and cook till it offers considerable resistance to the tooth, around three quarters through the cooking time.
- While the pasta is cooking, put the garlic in a large nonstick skillet and drizzle with 1 Tbsp. extra virgin olive oil. Place the skillet over moderate heat and when garlic begins to sizzle remove from heat.
- Drain the pasta and the vegetables, reserving 2 c. of the cooking water.
- Put the liquid removed pasta and vegetables in the skillet with the garlic and add in 1 c. pasta cooking water. Cook over high heat till the pasta is cooked, surrounded by a creamy sauce. Add in more cooking water if sauce dries out.
- Serve pasta in bowls, topped with a drizzle of the remaining extra virgin olive oil and freshly grated pepper.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 138g | |
| Calories 69 | |
| Calories from Fat 8 | 12% |
| Total Fat 0.97g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 59mg | 2% |
| Potassium 618mg | 18% |
| Total Carbs 13.85g | 4% |
| Dietary Fiber 2.8g | 9% |
| Sugars 0.0g | 0% |
| Protein 4.57g | 7% |
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