Details
- Time: 45 minutes
- Serves: 4-6
- Difficulty: Easy
This is one of those recipes that is way better than it sounds (or for some, smells).
One of the most Californian things about me is my enduring love for kale and avocados. Living away from the Pacific Northwest, I find myself missing their produce sections deeply. I crave chlorophyll. I want green things that taste alive. But I want them balanced with garlic, lemon, and cheese.
For this dish, I bow to my queen: Lusitano kale. It is earthier and more tender than other varieties, less bitter, and perfect for blending into a smooth, vivid sauce. Paired with starchy pasta water and a fun noodle shape, this becomes one of those deceptively simple dishes that highlights a single great ingredient and lets you build around it.
Think Gordon Ramsay energy: one strong base, complemented however you like.
And if kale is not your thing, this might be one of those moments where you close your eyes and take a bite anyway. You will open them a kale person.
Why You’ll Love This Dish
- Bright, fresh, and deeply green without tasting bitter
- Simple ingredients that transform into something elegant
- A great way to use hearty kale varieties
- Easily adaptable with add-ins or proteins
Ingredients
- 2 bunches Lusitano kale, stalks removed and roughly chopped
- ½ cup white wine
- Juice of ½ lemon
- 6 cloves roasted garlic (raw works if needed)
- 8 oz pecorino romano, finely grated and divided
- 1 package pasta of choice
- Salt and pepper, to taste
Directions
Fill a large pot halfway with water and salt it generously. Bring to a rolling boil. Add the kale, submerge, cover, and cook for 30 minutes until very tender. Strain the kale and transfer to a blender. Set aside.
Using the same pot, bring salted water back to a boil and cook the pasta according to package directions until al dente. Reserve about 1 cup pasta water, then strain and return the pasta to the pot.
To the blender with the kale, add the white wine, lemon juice, garlic, about three-quarters of the pecorino, and some of the reserved pasta water. Blend until completely smooth. Season with salt and pepper, starting lightly, as Lusitano kale is earthy and pepper can easily overpower it.
Toss the green sauce with the pasta, adding more pasta water as needed to loosen. Plate and finish with the remaining pecorino.
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