Orecchiette with Caramelized Turnips, Tuscan Kale, and Cracked Pepper from 'The Vermont Farm Table Cookbook'

Serves: 4 Save

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