This two-ingredient pasta sauce was made for weeknight dinners.
All of these have the same structure: mostly Tuscan kale , boiled until tender, then blended with a sting of garlic and stream of olive oil. In Rogers’ version, Parmesan is sprinkled on top; McFadden tosses some with the pasta and throws on more at the end; Oliver adds ricotta., she asked if other winter greens were eligible for the same treatment. “I would never make this with anything else,” he replied.
Yes, with some nips and tucks along the way. To make an already little recipe even littler, I ditched the garlic. I also switched up the cheese, from crumbly Parmesan to melty cheddar—just 1/2 cup yields a fondue-like creaminess, so much so that youArguably the most important ingredient is—as it often is with this column (hi
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