This dish is a real showstopper for a weeknight dinner. Delicious, hearty, healthy kale is mixed with cream and parmesan cheese, then topped with crunchy breadcrumbs.
4 tablespoons Crystal unsalted butter, divided
4 garlic cloves, chopped
¼ teaspoon crushed red pepper flakes
6 stalks chopped kale, stems and ribs removed
1 cup Crystal heavy cream
1 pound orecchiette or penne pasta
¼ cup finely grated Parmesan or Grana Padano
1/2 cup panko or breadcrumbs
In a large pot of salted water, bring water to a boil; add pasta and cook, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
Meanwhile, melt 4 Tbs butter in a large pan over medium heat. Add garlic, red pepper flakes, salt and pepper, cooking garlic until slightly browned and fragrant. Add kale and cook until slightly wilted, about 2 minutes.
Add heavy cream and bring to a simmer. Let sauce simmer for about 3 minutes or until slightly thickened.
Add pasta to creamy kale mixture and stir to coat. Continue stirring, adding cooking liquid as needed, until sauce coats pasta. Mix in Parmesan and toss to combine. Serve topped with breadcrumbs.