Protein Swap | Goodfood & Chef: Ground Beef & Kale Orecchiette
with Parmigiano Reggiano
Cooking time
25 minutes
Servings
2/4
Calories
870 /serving
Welcome to Goodfood & Chef! An opportunity for you to explore recipes with top Canadian talent, like Montréal’s Laurent Dagenais, whose low-key approach has earned him over a million fans. He’s preparing a real pasta classic with our ground beef and wilted greens, zinged with chili flakes and lemon.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Lemon
- 1 Bunch of kale
- 2 Garlic cloves
- 1g Chili flakes
- 225g Orecchiette
- 25g Parmigiano Reggiano (contains rennet)
Contains: Milk • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Strainer
Salt
Total Fat
29 g
Saturated Fat
11 g
Sodium
230 mg
Total Carb
101 g
Sugars
9 g
Protein
53 g
Fibre
10 g
Preparation
Mise en place
- Bring a medium pot of salted water to a boil.
- Remove the kale leaves from the stems; roughly chop the leaves.
- Thinly slice the garlic.
- Halve the lemon; juice ½ and cut the remaining ½ into 2 wedges.
Boil the pasta & wilt the kale
- Add the pasta to the pot of boiling water and boil, 9 to 11 min., until al dente.
- In the last 1 min., add the kale.
- Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the sausage meat
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the sausage meat and cook, breaking up the meat, 3 to 4 min., until partially cooked.
- Add the garlic and chili flakes (add ½ for medium spicy).
- Cook, stirring often, 1 to 2 min., until the sausage meat* is cooked through.
Combine the pasta
- To the pan, add the pasta and kale.
- Gradually add ½ the reserved cooking water and ½ the cheese.
- Cook, stirring often, 2 to 3 min., until coated and heated through.
- Add ½ the lemon juice and cook, 1 to 2 min., until combined.
- If the pasta seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your bowls.
- Garnish with the remaining cheese and the lemon wedges. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
