Recipe from The Vermont Farm Table Cookbook by Tracey Medeiros

Salt

1 lb Orecchiette

1/4 cup Vegetable Oil

1 bunch Turnips, peeled (I usually don’t peel ours) cut into 1/4” dice

1 lb Kale, stems and center ribs removed, roughly chopped 

1 stalk Garlic, minced

1/2 tsp Red Pepper Flakes

Freshly cracked Black Pepper

8 TB unsalted Butter

2/3 cup grated Parmigiano-Reggiano Cheese, plus extra for garnish

Bring 6 quarts salted water to a boil in a large pot over medium-high heat.  Add the pasta and cook until al dente, about 8 minutes.  Drain the pasta, reserving 3/4 cup of the pasta water.  Set aside.  Meanwhile, heat the oil in a large saucepan over medium-high heat until hot but not smoking.  Add the turnips and reduce the heat to medium.  Cook, stirring often, until the turnips are tender and golden, about 6 minutes.  Add the kale and cook, stirring often, until the kale is very tender, about 8 minutes.  Add the garlic and red pepper flakes, and cook, stirring often, 1 minute.  Add the reserved pasta water as needed and season with cracked pepper to taste.  Add the butter and stir gently until melted.  Add the pasta to the kale mixture and toss with tongs until the pasta is well coated.  Stir in the Parmigiano-Reggiano.  Season with salt and additional cracked pepper to taste.  Divide the pasta into warm bowls, sprinkle with additional cheese, if desired, and serve.