Anyone questioning why they inexplicably bought so much kale at the farmer's market? Trying to figure out what to do with all of it? *slowly raises hand*
This recipe is the best of both worlds: the richness of brown butter and linguini with the brightness of kale and lemon zest.
1 package Taste Republic Gluten-Free Linguini
½ cup walnuts
2 cups Tuscan kale, ribs removed and leaves torn into pieces
1 tbsp extra virgin olive oil
2 cloves garlic, peeled and smashed
½ cup (1 stick) butter because #YOLO
2 sprigs fresh rosemary
Zest of 1 lemon
1 ½ teaspoons lemon juice
Preheat the oven to 350˚. Spread the walnuts out on a baking sheet and roast in oven for 7-10 minutes, until fragrant and just lightly browned. Let cool, then roughly chop. Set aside.
Bring a pot of salted water to boil on the stovetop. Cook pasta according to package directions, then immediately drain, reserving ⅓ cup cooking water.
Prepare the kale: Set a shallow and wide sauce pot over medium heat. Add stock and prepared kale, then place a lid over the pot. Let steam in the pot for 2 minutes. Remove the lid and add the olive oil. Stir until all liquid has evaporated and kale is wilted. Season with salt and pepper.
Meanwhile, heat a wide and shallow skillet over medium heat (use the largest one you’ve got) and add the butter, along with the rosemary. Let the butter melt, stirring occasionally. Add the walnuts and garlic and stir regularly.
Eventually the butter will begin to foam, and the milk solids in the pan will turn from white to golden brown. Once the butter begins to smell very fragrant and darkens in color, remove the pan from the heat. This part will happen fast, so work quickly! Using a slotted spoon, remove the garlic and rosemary; discard.
Add the cooked pasta to the pan, along with 1-2 tablespoons of reserved pasta water. Stir to coat, adding more pasta water as needed. Add the lemon zest and juice, as well as salt and pepper to taste. Stir to combine, then serve.