Kale aficionados, we’re b-a-a-a-ck with another installment in our mission to use that leafy green in as many delicious dinners as possible.
This charming recipe for Angel Hair Pasta with Lemon, Kale and Pecans comes by way of a new cookbook, out this spring, that is so of-the-moment as to have been crafted just for us today.
It’s called “The Quick Six Fix: 100 No-Fuss, Full-Flavor Recipes” by Stuart O’Keeffe. His idea is simple: six key ingredients, six minutes prep and six minutes cleanup, for every recipe in here. With that foundation of simplicity, it’s easy to bookmark a quick dozen recipes that you’ll want to try right away. On my list are an Asian Chicken and Mint Salad and a Tex-Mex Salad (both of which use rotisserie chicken), a one-skillet Chicken Breasts with Basil Lemon Sauce, his Crispy Fingerling Fries and Parmesan Broccolini, both done on a sheet pan in the oven.
Irish-born Chef O’Keeffe now makes his home in Los Angeles, and his notion that there’s folly in making too much of a fuss over anything — including cooking — fits right in with the easy Southern California vibe.
In fact, his philosophy has underpinnings that are easy to remember:
- keep your pantry stocked with some go-to items
- remember that fresh is best, whether it is fish, pasta, vegetables or herbs. With only a few ingredients in each dish, quality is important
- read each recipe three times before you attempt it
- clean up as you go (he will remind you in each recipe where you have time to wipe the cutting board, soak a pan, stick the bowls in the dishwasher, and use your time efficiently)
About this delicious dinner, he says, “When kale started to take over the food world, I noticed it was juiced, made into chips, put into smoothies, and even sneaked into chocolate bars. So why not put it in a pasta dish? The nuts in this recipe give the dish another layer of flavor and a nice crunchy texture. The bitter, citrus, crunch, and chili all combine for a unique pasta.”
Are you drooling yet? Let’s make dinner!
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Disclosure: William Morrow/HarperCollins sent the book for review and granted permission for use of the recipe and photos.