Wednesday, April 15, 2009


serves three

3/4 lb. penne or other pasta
1/4 cup pine nuts
3 strips bacon
1 cup chicken stock
2 cloves garlic, minced
about 3/4 of a bunch of kale, stemmed and chopped up into small pieces
pecorino, romano, or parmesan for the top
salt and pepper, to taste
splash of olive oil

Start boiling the water for the pasta, then cook the pasta. The rest of the meal will be ready just about when the pasta is done cooking. Heat a large skillet for a minute over medium to medium-low heat. When it’s evenly hot, toss the pine nuts in, swishing them around in the pan until they are semi-evenly toasted. Set aside. Turn the skillet up to medium. Cook the bacon evenly until done. Remove, chop into small pieces, and set aside. Splash some water into the skillet to get all the bacon drippings. Then add the stock and bring to a simmer. Add the chopped garlic and cook for a minute or so. Put the kale in the skillet, stirring to help it wilt evenly. Add salt and pepper to taste, and add more stock or water if necessary. You want a little bit of liquid to stay with the kale. When the kale is evenly wilted, add the chopped-up bacon and pine nuts and cook until heated through. Drain the cooked pasta and put individual servings on plates. Spoon the kale mixture on top. Drizzle with olive oil, then grate the cheese on top. Add more pepper if you like.

bacon recipe courtesy of: Seamripper

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