A few weeks ago, a friend sent me the cutest photo of her sweet, pudgy-cheeked baby eating a bit of kale-sauce pasta. The baby was in a high chair, grinning before the wreckage of her dinner — green sauce on her face and hands, bits of pasta up to her elbows. Add chile flakes to the sizzling garlic, or drop a hunk of preserved lemon rind into the blender. Kale sauce is now on regular rotation in my kitchen, year-round, in infinite variations. (Because I’m usually cooking this for two, I scoot the vegetables over after they’re browned, then add the rice and eggs to the same pan.)

Source: New York Times August 12, 2021 16:52 UTC