1 Tbsp olive oil
4 cups chopped kale
1 cup sliced radicchio
1 tsp minced garlic
1 Tbsp balsamic vinegar
1/4 tsp sea salt
1/4 tsp turbinado sugar
1/8 tsp crushed red pepper
Heat a skillet over medium heat. Add olive oil and swirl. Add kale, radicchio, and minced garlic. Saute’ 2 minutes. Stir in vinegar, salt, sugar, and crushed red pepper.
1/2 cup extra virgin olive oil
4 cloves garlic, peeled and slivered
1 cup bread crumbs, preferably homemade
1/4 tsp red pepper flakes
1 bunch broccoli rabe, 1 inch of ends trimmed off and washed
1 lb spaghetti
freshly ground pepper
freshly grated parmesan cheese
Bring a large pot of water to a boil and add salt. Put 1/4 cup olive oil in large skillet over medium low heat. Cook garlic 1-2 minutes. add bread crumbs and red pepper flakes and cook until bread crumbs are golden, about 5 minutes. Remove and set aside/ Meanwhile, add remaining oil to skillet over medium low heat. Add broccoli rabe and toss well. Sprinkle with salt and pepper. When it is warm, add garlic and bread crumbs and mix well. When pasta is done, drain, reserving a little cooking water. Toss pasta in skillet with broccoli rabe mixture, moistening with a little reserved water if necessary. Adjust seasonings and serve with freshly grated parmesan.
Rich in calcium and many important minerals, this stock can simply be drunk like a cup of tea to provide an energy boost. Or, you could serve with pasta or rice as a hearty supper.
1 chicken carcass or several beef soup bones
Several stalks celery, washed
several carrots, washed
Several kale leaves
Sea salt and freshly ground pepper
pasta or rice
Place chicken carcass or beef bones in large stock pot and fill with water. Place pot on wood stove or stove top and bring to a boil. Reduce heat and simmer, covered, all day and up to two days. Strain bones and add sea salt and vegetables. Meanwhile, make pasta or rice according to package directions. Season soup with freshly ground pepper and adjust salt. Spoon rice or pasta into bowls and ladle soup over.