Pasta with corn bread crust, kale and fresh herbs

I particularly like this dish because it is fast, tasty and involves traditional Portuguese crumbled corn bread (broa). Kale is also a popular vegetable used in Portuguese cuisine. I have mixed it up a bit to create this dish. If you don´t care for the bitterness of kale you can substitute it with spinach leaves or broccoli rab. Any green leafy vegetable with do.

Crumble bread crust

Ingredients:

500g of broa or any dark dry bread

4 garlic cloves

200 ml olive oil

Salt and pepper to taste

Fresh herbs (thyme, oregano, parsley)

1 red onion chopped

A packet of your favorite pasta

1 medium sized kale cabbage

2 tsp of roasted pine nuts

In a food processor add the corn bread without the crust. Add the garlic and olive oil and blend until you have a moist and grainy substance. Add in a pinch of salt. You may add more or less olive oil according to your preference. Set aside.

In a medium sized nonstick frying pan sauté de onion during a few minutes. Add a pinch of salt and continue stirring. Add the chopped kale and sauté for another 7 minutes. Season to taste with salt and pepper.

Boil a pot of water and season with salt. Pour in the onions and kale. And boil for about 5 minutes to soften the kale before mixing in the pasta.

In the same frying pan pour 2 tbs of olive oil and add the bread mixture and stir for a few minutes until golden. Mix in pine nuts and fresh herbs. Cook slowly for about 10 minutes to thoroughly cook the garlic.

Boil your pasta for about 7 to 10 minutes and strain. Mix with the golden toasted crumble and herbs.

Enjoy with a nice glass of red wine.