- Amanda

Greens like kale, chard and mustard are like a troublesome boyfriend. At the market, they look so appealing, so lush and irresistable. But as soon as I get them home, I find myself stressed out by how much room they take up in the fridge, and how quickly they begin to lose their lustre.

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Cooking is the only way to tame them. On a recent market trip, I picked up dinosaur kale and a gorgeous bunch of broccoli rabe. By evening, when I'd grown tired of their ways at home, I tossed them both into a big pot and cooked them down with olive oil, cream and red pepper flakes. They would have made a very fine side of creamed greens (and if that's what you want, you may stop after step 2 of the recipe). These, however, had a longer journey ahead. Next I coarsely pureed the greens in a food processor, tossing in some creme fraiche for good measure. Lastly, I tossed them with penne, pancetta, and the ultimate mediator, grated pecorino cheese. This dish is big on the mineral and bitter flavors of the greens, and I liked this ruggedness. If you want to soften it up a bit, add some toasted pine nuts.

It wasn't until days after I'd made this dish that I realized its unconscious inspiration -- clearly apartmentcooker's winning recipe in the greens contest: Kale with Pancetta Cream and Toasted Rosemary Walnuts. Man, how I love creamed greens!

Penne with Creamed Greens and Pancetta

Serves 4

Salt

1/4 pound pancetta, cut into 1/4-inch dice



1 pound bunch broccoli rabe, rinsed and trimmed

1 medium bunch dinosaur kale, rinsed and stems trimmed



1/4 cup olive oil

Pinch red pepper flakes

1/4 cup heavy cream

Juice of 1/2 lemon



1/3 cup creme fraiche

1 pound penne rigate

3 to 4 tablespoons grated pecorino Romano



See the full recipe (and save and print it) here.

Like this post? See Amanda's post from last week: Radish Salad with Anchovy Sauce

Photos by Jennifer Causey