Pasta with Sautéed Kale
A tweet shared with me goes something like this, “A Sister asked this Priest (apparently a good cook) for a kale recipe.” His advice … “Chop it up, toss it in the garden and grow something good!” I must say I’ve met more with this attitude about kale than not. As for me, I haven’t met a green I didn’t like! In this dish I simply sautéed the closely chopped kale separately and layered the pasta mixture right over the top. There’s just enough sweetness in the pasta sauce to counter the usual slight bitterness of kale. I love this dish for so many reasons. If you haven’t tried gnocchi shaped dried pasta you must. The pasta cooks up beautifully. And look how it holds the meat sauce perfectly!
Here’s a homemade version of gnocchi I believe you will enjoy too!
You must love pasta and wine to enjoy this recipe! And someone who is visiting me does! (Secretly, I do too.) Years ago I was flipping through a magazine and came across a similar recipe by Rachael Ray. My first thought … how could that taste good! I wasn’t into wine and it just had so few ingredients. I gave it a try way back when. It was good … very good! This is totally a knock off with a touch of Rachael Ray. Enjoy!
If you’re not into biscotti for the same reason I haven’t been over the years then you haven’t tried these. All biscotti are not equal. This homemade version is so good you’ll want to gift a sampler to your special friends … Or maybe not! I had some expert help from Michael Chiarello or at least was influenced by a once baked biscotti cookie recipe of his. But true to the biscotti my recipe is twice baked. Instead of anise seed I used chai spices, 
It was a special someone’s birthday! And he loves Italian Food … and Italian wines! Well, maybe all wine. What’s wrong with that?! He’d say.
Winding down … Summer about to end. Squeezing in as many barbecues as possible. Enjoying icy wines in the now less than 3 digit heat. If you’re doing the same and need a new quick dip recipe here it is! This recipe is inspired by the 3 ingredient dip recipe in the latest Wine Enthusiast magazine. The September edition has a beautiful Porchetta, a Beer Braised Chicken and so many more delicious recipes. It’s an amazing issue!