Name: Sautéed Kale "Caesar" Penne with Almonds, Bread Crumbs & Parmesan
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: ¾ cup almonds; 9 anchovy fillets, packed in oil; 6 cloves garlic; 3 bunches kale; 1 ½ lemons; 170 g Parmesan cheese; 425 g penne pasta; black pepper; crushed red pepper; extra virgin olive oil; panko bread crumbs; salt

Sautéed Kale "Caesar" Penne with Almonds, Bread Crumbs & ParmesanSautéed Kale "Caesar" Penne with Almonds, Bread Crumbs & Parmesan — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

¾ cup almonds

9 anchovy fillets, packed in oil

6 cloves garlic

3 bunches kale

1 ½ lemons

170 g Parmesan cheese

425 g penne pasta

black pepper

crushed red pepper

extra virgin olive oil

panko bread crumbs

salt

Instructions

Fill a large pot halfway with hot water (from the tap); cover and bring to a boil over high heat. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. (Reserve a ¾-cup cooking water before draining and set aside.)

Peel and mince garlic. Place in a small bowl.

Roughly chop almonds. Add to the bowl with the garlic.

Wash, dry, and zest lemons into the bowl with the garlic and almonds. (Reserve lemons for later use.)

Preheat another large pot over medium-low heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add garlic, almonds, lemon zest, bread crumbs, and spices. Cook, stirring often, until golden and toasted, about 5 minutes. Remove from heat and return to the bowl. (Reserve pot for later use.)

Wash, dry, and fold kale leaves in half lengthwise and slice off the stems; chop or tear leaves into bite-sized pieces. Place in a large bowl.

Mince anchovy fillets. Peel and mince additional garlic.

Return the pot to medium-high heat, add more oil, and swirl to coat the bottom. Add anchovies, garlic, salt, and pepper; cook, stirring often, until garlic is fragrant and golden, about 3 minutes.

Add kale to the pot in handfuls, waiting for the kale to wilt slightly before adding the next handful. Continue to cook, stirring occasionally, until tender, 2-3 minutes more.

Meanwhile, finely grate Parmesan.

Juice reserved lemons into the pot with the kale. Add pasta, reserved pasta water, and Parmesan. Continue to cook, stirring occasionally, until sauce has thickened slightly and Parmesan has melted, about 3 minutes. Remove from heat.

To serve, divide pasta between plates or bowls and top with the bread crumb mixture. Enjoy!

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