Back to Blog
Cook until the kale is wilted but still crisp-tender, about 3 minutes. Add 3/4 teaspoon salt and 1/4 teaspoon pepper and stir to combine. Lower the heat to medium and add the kale, garlic and 1/2 cup of water, scraping up any browned bits at the bottom of the pan with the back of a wooden spoon. ![]() Add 3 tablespoons of the olive oil and the shiitake mushrooms and cook, stirring constantly, until the mushrooms are lightly browned in spots and softened, 4 to 6 minutes. Heat a large saucepan over medium-high heat. Strain, reserving 1 3/4 cups of the pasta water. Add the macaroni and cook until it is al dente, about 6 minutes. Set an oven rack about 6 inches from the heat source and preheat the oven to 220☌.īring a large pot of salted water to a boil.
0 Comments
Read More
Leave a Reply. |