Recipes Aug. 8th Summer Pasta w/ Shrimp & Kale - ABC 33/40 - Birmingham News, Weather, Sports

Recipes Aug. 8th Summer Pasta w/ Shrimp & Kale

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George's Recipes for August 8th, 2013

Summer Pasta w/ Shrimp & Kale

Ingredients

2 tbsp olive oil

1 bunch scallions, white and light green parts, chopped

2 cloves garlic, chopped

1 bunch kale, leaves separated and chopped (save stems for stock or discard)

1 lb large raw, pealed and deveined shrimp, rinsed

2/3 cup white wine

1 tbsp lemon juice

salt and pepper, to taste

1 tbsp butter

1 cup freshly grated Romano cheese

1 lb pasta cooked and 1 ladle water reserved

Instructions

-cook pasta per directions on package

-Hear the olive oil in a skillet over medium heat

-Add the scallions and garlic, stirring occasionally until softened

-Add shrimp and cook, just through, turning once, approximately 3 minutes

-Add the kale, wine and lemon juice, stir well.

-Add salt & pepper to taste

-Continue cooking 5-7 minutes Undisturbed, until kale begins to wilt.

-Add butter and one ladle pasta water

-Cook until reduced, another 3-5 minutes

-Toss pasta into mixture

-add cheese and toss again

Kale Chips

Ingredients

1 bunch of kale, preferably Lacinato or "dinosaur" kale (pre-chopped, bagged kale works, too)

1 tablespoon olive oil

Sea salt and black pepper, to taste

Instructions

-Preheat oven to 350 degrees

-For easy cleanup, line a large rimmed baking sheet with parchment paper

-Remove the tough center ribs from the kale and cut into large pieces. Wash and rinse and add to

a salad spinner to remove all the water. If the kale is wet when you place it in the oven, it'll steam

and turn soggy.

-Place leaves in a large bowl and, using your hands, toss with olive oil, salt and black pepper until

coated

-Arrange leaves in a single layer on the prepared baking sheet (you may need two baking sheets)

-Bake for 12 to 15 minutes or until the leaves are crackly when touched yet still dark green

-Remove from oven and eat while they're hot.