Kale ragout with penne

Name: Kale ragout with penne
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 500 g fresh kale (from the bag); 2 Potatoes; 7-10 Tbsp salt, pepper; 2 TABLESPOONS Olive oil; 400 ml Chicken stock (glass); 400 g Penne; 2 stem(s) Thyme; 150 g Italian hard cheese (piece; e.g. Fontina); 50 g Parmesan (piece); 1 TABLESPOON Butter

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

Bellissimo! Cabbage, leeks and potatoes come together as a ragout before being served with the cheese to make Italian pasta.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
500 g fresh kale (from the bag)
2 Potatoes
7-10 Tbsp salt, pepper
2 TABLESPOONS Olive oil
400 ml Chicken stock (glass)
400 g Penne
2 stem(s) Thyme
150 g Italian hard cheese (piece; e.g. Fontina)
50 g Parmesan (piece)
1 TABLESPOON Butter

Directions

1
Peel onion and garlic. Chop both finely. Clean and wash the kale and cut into bite-sized pieces. Peel potatoes and cut them into cubes of about 1 cm. For the noodles, boil 3-4 l salted water (1 teaspoon salt per litre).
2
Heat the oil in a pot. Fry onion, garlic and potatoes for about 3 minutes while turning. Add stock and simmer for about 8 minutes until the potatoes are firm to the bite. Stir in kale.
3
Stew covered for about 5 minutes. Season ragout with salt and pepper.
4
Cook the pasta in boiling salted water according to the instructions on the packet until al dente. Wash the thyme, shake dry and pluck the leaves. Cut the fontina into cubes. Grate the parmesan finely.
5
Drain the noodles and collect about 5 tablespoons of pasta water. Put the noodles and pasta water back into the pot. Stir in thyme, ragout, fontina cubes and butter. Bring to the boil, season to taste with salt and pepper.
6
Serve with parmesan.