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Hello, foodies…

I’ve got some exciting news to share…Trisha Yearwood will be on In the Kitchen with David this Sunday! She’s bringing a Ceramic Skillet Set with her and here's just a page out of the cookbook that comes with the set...Risotto with Fennel and Green Asparagus!

Trisha will be doing an Instagram takeover for me, so if you're not on Instagram yet, now's the time to sign up. My dear friend Mary Beth Roe will introduce Trisha to all of you at home as I’ll be away this week doing some cookbook promotion. I’ve also asked Mary Beth to sample Sunday’s recipe, our next “meatless meal,” and she has kindly obliged. In the meantime, here’s a sneak peek at it, Penne with Garlicky Greens…a perfect back-to-school, busy-weeknight meal.

Penne with Garlicky Greens
Serves 4–6

Ingredients:

• 2 Tbsp olive oil


• 8 cloves garlic, peeled and chopped


• 1 medium white onion, peeled and chopped


• 1-1/4 tsp salt


• 1-1/2 tsp ground black pepper


• 1 (28-oz) can diced tomatoes, with the liquid


• 1-1/2 cups chicken stock


• 12 oz chopped kale, stems removed


• 1 lb cooked penne pasta


• 1/2 cup fresh chopped basil


• Grated Parmesan cheese (optional garnish)

Preparation:

1. Add the oil, garlic, onion, salt and pepper to a large stockpot. Cook over medium heat for 6 minutes, stirring occasionally.


2. Add the canned diced tomatoes (and the liquid), chicken stock, and chopped kale. Stir to combine and braise (by covering the pot with the lid) over medium-low heat for 25 minutes, or until the kale is tender.


3. Add the cooked penne and the chopped basil, stir, and serve immediately. Sprinkle with grated Parmesan cheese, if desired.

This recipe is prepared with the Cook's Essentials® Hard Anodized 10-Piece Set with Color Nonstick Interior (K40940).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

I don’t know how your family feels about kale. It does have a strong “green” taste. So if you know it won’t go over well, you could use spinach or Swiss chard in this recipe. But remember, because you’re braising the veggie, the flavor will really be muted. At the supermarket, look for kale with thick, crisp leaves. And, if you can find bunches with smaller leaves, even better, as smaller leaves taste more mild than the larger ones. When you get it home, store kale in the refrigerator to keep it fresh longer, but use within a few days, because it gets more bitter by the day.

I’d like to know how you feel about kale for today’s blog question. Have you ever had it? Do you like it? How have you had it? Maybe in a salad? Maybe you’ve had kale chips? Have a wonderful weekend, everyone. Remember—Labor Day is coming up! If you haven’t thought about recipes for your end-of-summer bash, I posted a blog yesterday with 20 terrific summer foods. Have fun with Mary Beth this Sunday...the show starts at Noon ET.

Keep it flavorful!
—David

P.S. I ask that all of you keep the family of Matt Haley in your thoughts and prayers. The chef and restaurateur passed away this week while on yet another humanitarian mission. I had the pleasure of meeting Chef Haley at the Mid-Atlantic Wine and Food Festival earlier this year and was blown away by his story and his efforts to make the world a better place. If you missed our interview with Chef Haley earlier this year, I urge you to read it. And why not make the Chef’s Lobster Biscuits and Gravy this weekend in his honor.