orechiette with kale & bacon

Kale is becoming a staple in our house. We’ll have it as a side dish, for breakfast, in salads, as chips and now in pasta but I must say that sauteed is my favorite.  Simplicity is key for kale in my book! A bit of olive oil, a touch of sea salt  and a hot pan is all it takes.

In addition to the greens, I wanted to add a little extra flavor with the bacon and let’s be real, bacon adds nothing but good things.

Orechiette with Kale & Bacon makes 2-3 servings

• 3 strips bacon
• 5 oz whole wheat orchiette
• 1 Tbsp olive oil
• 1 bunch kale, roughly chopped
• 4 cloves garlic, minced
• parmesan cheese

Cook bacon until crisp, about 2 minutes per side,  in large pan. Set aside and drain oil from pan. Cook pasta as directed and set aside. Add olive oil to pan and add kale, garlic and salt & pepper. Saute kale for about 2 minutes and add pasta to pan. Toss until combined. Top with freshly grated parmesan if desired.

Related posts:

1. simple summer pasta
2. kale chips
3. spring vegetable pasta
4. zucchini linguine with herbs
5. Creamy Leek & Spinach Pasta