California Central Coast Recipes
Pappardelle with Kale, Uncured Bacon, Onion and Garlic
Winter is leafy-greens time on the Central Coast. It is a good time to take advantage of some of the most healthy and tasty vegetables available during the year. Rather than just serving these vegetables as a boring side dish, make them the main course by serving as the featured item in a pasta dish. This recipe featuring pappardelle pasta in combination with Kale leaves, uncured bacon, onion, garlic and Asiago cheese make this a delicious pasta dish that's also stretches your budget. It's very filling and satisfying.
Low cost fresh kale is almost always available in your grocery's produce department-especially during the winter cold dreary months and with the combination of onions, bacon, garlic and fragrant grated Asiago cheese turns this "humdrum" vegetable into the dinner table's star.
Preparation time: 20 minutesCooking time: 30 minutes
1-1/2 pounds fresh kale , washed, stems removed and cut crosswise into strips
5 slices Uncured bacon , slivered
1 medium white onion , peeled, cut in half and thinly sliced
3 to 5 cloves garlic , peeled and chopped
1-1/2 to 2 cups reduced sodium chicken broth
Salt to taste
Freshly cracked Black pepper to taste
8-3/4 ounces Pappardelle pasta
1 to 2 cups Asiago cheese , grated
1 Cook bacon in a large stockpot over medium heat until lightly browned. Using a slotted spoon, remove bacon pieces from pot. If the bacon had a lot of fat, drain off some of it, leaving enough fat in the pan for flavor and to cook the onion and garlic in.
2 Separating the onion segments as you place onion in the hot stockpot with bacon fat, cook until the onion is slightly softened. Add in chopped garlic and stir well until garlic is fragrant and lightly golden. Return bacon to pot then stir well to distribute throughout onion mixture.
3 Add in kale strips and stir well, picking up the onion-bacon mixture from the bottom of the pot and evenly distribute amongst the kale pieces.
4 Add in chicken broth and stir. Then cover the pot and increase heat to steam Kale for approximately 8 - 10 minutes. Add in salt and pepper to taste.
5 When the Kale leaves are wilted, add in the grated Asiago cheese. This, in combination with the chicken broth will make a light sauce. Toss well to distribute evenly and correct seasonings.
6 In the meantime, bring a large pasta pot filled with hot water to boiling. Add in a tablespoon or so of salt then add the pasta and cook as directed on package.
7 Add the drained pasta to the Kale mixture and toss well. Be sure to pick up the bacon-onion bits from the bottom of pan to distribute evenly throughout pasta mixture. If need be, add additional Asiago cheese and/or chicken broth for flavor and moisture, then serve.
Serve with a nice Sangiovese or Chianti wine.