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orecchiette con cavolo nero

orecchiette {kale + leeks}

Prep

Cook

Total

Yield 4

Ingredients

Instructions

  1. Using your hand, strip the kale leaves off the tough stems. Discard the stems and roughly chop the leaves.
  2. Pour the olive oil into a saute pan big enough to hold the pasta later. Heat over medium flame and add the pancetta. Cook until it has given up its fat and has begun to brown at the edges. Remove with a slotted spoon and set aside.
  3. Add the leeks to the pan, along with the salt and pepper, and cook gently for about a half hour until the leeks are very soft, but not browned. Add the pancetta cubes back in and continue to cook for about ten minutes more.
  4. Bring a large pot of salted water to boil. Add the orecchiette. After 7 minutes, add the chopped kale. Cook until the orecchiette are done.
  5. Drain the pasta and kale, reserving a cup of the water.
  6. Add the pasta and kale to the leek mixture, stirring over medium heat. Add some of the pasta water, stirring, to mix everything well and let the flavors absorb.
  7. Serve topped with grated pecorino.

Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2014/10/orecchiette-with-kale-and-leeks/