Orecchiette with Caramelized Turnips, Tuscan Kale, and Cracked Pepper from 'The Vermont Farm Table Cookbook'
Ingredients (10)
- Salt
- 1 pound orecchiette
- 1/4 cup canola oil
- 2 medium turnips, peeled and cut into 1/4-inch dice
- 1 pound Tuscan kale, stems and center ribs removed, roughly chopped
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- Freshly cracked black pepper
- 8 tablespoons (4 ounces) unsalted butter
- 2/3 cup grated Parmigiano-Reggiano cheese, plus extra for garnish
Directions
Learn how to make this recipe at Serious Eats