- - http://www.summerinajar.com -

Kale Sauce and Noodles

Cascading Kitchen Notes

Kale Sauce and Noodles


Cascading Kitchen adaptation of Six Seasons recipe “Kale Sauce with any noodle” pg 312

If you're going to use bacon, start that first:

  • In a large heavy frying pan slowly cook ½ lb minced bacon until it renders the fat and gets crispy.  Drain and set aside.  (If it's clean bacon, save the rendered fat for cooking.)

Saute the onions:

  1. Mince one whole onion and sauté in ½ cup oil w/ 2 cloves minced garlic.  If you like bacon AND your bacon is high quality, i.e. clean, use 1/4 C rendered bacon fat and 1/4 C olive oil to saute the onion and garlic.  Dietary toxins finally settle in the fat of an animal so it's especially important that the animal be clean if you use the fat.
  2. Slowly cook until onions are sweet and garlic is just barely golden.
  3. Pull off the heat and let it cool.


2 bunches of kale (1lb)  Washed/stemmed/ coarsely chopped

Make the Sauce.  In a large pot of boiling water:

  • Add enough salt so it tastes like the ocean.
  • Cook Kale 5 minutes.  No longer!
  • Use tongs to remove kale and place in a blender.  Plenty of water will come along with the blanched kale to help out the sauce.
  • Blend thoroughly and then pulse in the oil/onion/garlic mixture.
  • Don’t over blend or you’ll ruin the olive oil.

Set the Sauce aside and cook the pasta

  • Bring the same pot of water back to a boil.
  • Add ½ lb. of your favorite small pasta.  Cook until aldente according to pasta directions.


When the Pasta is done:

  • Scoop out 1 cup of pasta water (just in case you need some in the final stages to thin the sauce)
  • Drain the pasta and turn the aldente pasta back into the pan.  Add 1/2 of the green sauce.
  • Add ¼  cup of grated parm.
  • Don’t add any extra salt, the salt from the  parm and bacon will be more than adequate.
  • Cook for another 5 min. until the pasta is fully cooked and the sauce begins to flavor the pasta through and through.
  • Fold in the remaining sauce and turn out  in a large shallow bowl.

(It always helps to preheat the serving dish with hot water.)

Sprinkle the top with crispy bacon bits and a ¼ cup of grated parm.

If I was making this for adults and no children I would definitely add a pinch of hot pepper flakes to the sauté mixture. You don’t want the sauce to be HOT, just a bit of heat underneath the flavors.

An alternative to parmesan…add a dollop of goat cheese on top of each serving and skip the parm altogether.  In this case taste and add salt as required.   Don’t add the goat cheese directly into the sauce if you want to keep that nice bright green color.



Back to The Cascading Kitchen

Make sure to view this in desktop mode for all the details.