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1
Bring a large pot of salted water to a boil.
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2
Add kale to the pot and cook for 4 minutes.
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3
Remove kale from the water with tongs, reserving the excess water.
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4
Drain kale in a colander and leave it there to cool.
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5
Once cool, squeeze kale to let out excess water.
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6
Youll be shocked how much water will come out of those leaves!
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7
Its like squeezing a sponge!
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8
Transfer to a cutting board and finely chop.
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9
Meanwhile, heat 3 tablespoons of the olive oil in a medium-sized skillet over medium heat.
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10
Use a food processor to pulse the bread slices into fine crumbs.
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11
Add breadcrumbs to the hot oil and stir to coat.
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12
Cook for about 4 minutes, stirring occasionally.
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13
Add 1 minced garlic clove to the mixture.
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14
Stir and cook for an additional 3-4 minutes or until mixture is browned and crispy.
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15
Place crumbs in a bowl or on a plate lined with a paper towel.
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16
In the same skillet, add butter and remaining 2 tablespoons olive oil.
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17
Add celery and carrots and cook until softened, about 4 minutes.
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18
Add remaining minced garlic and red pepper flakes and cook until fragrant, about 1 minute.
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19
Add kale and 1/2 cup water to the skillet and cook until heated through, about 3 minutes.
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20
Season with kosher salt and fresh ground pepper to taste.
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21
Remove from heat.
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22
Meanwhile, bring the kale water back to a boil and cook the orrechiette in the boiling water according to package directions.
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23
Drain orrechiette, but be sure to reserve 2 cups of the pasta water!
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24
Place the drained orecchiette back in the pot then stir in kale and carrot mixture.
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25
Add about a 1/2 cup of the pasta water back to the pot and stir to coat.
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26
Add Parmesan cheese and stir.
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27
Continue to add additional pasta water until the pasta is well coated and smooth.
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28
Divide among bowls, sprinkle with the toasted breadcrumbs, and drizzle with additional olive oil if desired.
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29
Recipe adapted from Bon Appetit.
