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Posts Tagged ‘red pepper flakes’

Anchovies? Yes, anchovies. I found this recipe in my new favorite cookbook High Flavor, Low Labor. When I first saw anchovies on the ingredient list, I turned the page and just kept looking. I’ve never tried anchovies, they just always seemed like they would be gross. However, J.M. Hirsh convinced me otherwise. And he was right! They melt into the greens and all that’s left is a great meaty flavor that goes perfectly with kale. Now I have to find something to do with the rest of the anchovies.

1 large bunch of kale

olive oil

3 oil packed anchovies

2 cloves of garlic, minced

1/4 to 1/2 teaspoon red pepper flakes

grated zest of 1 lemon

parmesan cheese

salt and pepper

Wash and roughly chop or tear the kale (bite size pieces). Heat the olive oil in a large sauce pan or deep skillet over medium high heat. When hot add the anchovies, garlic, and red pepper flakes. Saute until the anchovies break down and form a paste (this takes just a few minutes).

Add the kale (and a little water – about a 1/4 cup), cover and reduce the heat to medium. Cook about 8 minutes or until the kale is tender and all the water is about gone.

Add the lemon zest and parmesan cheese, taste for salt and pepper. Serve over small pasta or  smashed potatoes.

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This is one of my favorites for a quick dinner. It is simple and really yummy! This recipe is adapted from Vegetarian Suppers by Deborah Madison (one of my favorite cookbooks!).

olive oil

1 onion, diced

1/4 tsp hot pepper flakes

2 cups cooked chickpeas

1 bunch flat leaf parsley

3 cloves of garlic

small handful of sage leaves

salt and pepper

3/4 pound whole wheat pasta (i like using chiocciole- it’s like giant macaroni)

Cook the pasta in a large pot. While the pasta is cooking heat the olive oil in a big skillet and add the onion and pepper flakes.  Cook for a few minutes, then add the chickpeas.  After a few minutes, add the parsley, garlic and sage (leave some for garnish).  Season well with sea salt and pepper.  Cook for a few minutes, adding some broth or chick pea water if needed.

When the pasta is done, drain well and toss with the chickpea mixture, adding a little extra olive oil.  Yum!

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