Saffron Malloreddus with White Beans, Preserved Lemon, and Greens
For a comforting, satisfying, and endlessly adaptable meal, try this brothy dish featuring flavorful Saffron Malloreddus. If you don't have all of the ingredients, don't fret - feel free to substitute as needed. Use an onion or shallot in place of leek. Spinach, arugula, or chopped frozen kale can easily replace the fresh baby kale. No preserved lemon? A bit of lemon zest and juice will do wonders. And if you're feeling extra fancy, sprinkle some Parmesan or drizzle herb oil on it when it's done.
INGREDIENTS
MAKES TWO-THREE SERVINGS
- 8 ounces Saffron Malloreddus
- 2 tablespoons olive oil
- Pinch red pepper flakes
- 1 leek (white part only), thinly sliced
- Kosher salt, to taste
- 2 cloves of garlic, minced
- One 15-ounce can white beans (such as Navy or Cannellini)
- 2 cups chicken or vegetable stock
- 2 tablespoons chopped preserved lemon
- 2 handfuls of baby kale
- Black pepper, to taste
DIRECTIONS
Bring a pot of heavily salted water to a boil. Cook the pasta to al dente, according to package instructions. Strain and set aside.
Meanwhile, heat the olive oil and red pepper flakes in a large saucepan over medium-low heat. Add the leeks, seasoning with a little salt, and cook until soft, 5 minutes. Add the garlic and cook 2 minutes more. Drain the beans, then add them to the pan. Cook for 5-7 minutes.
Add the stock and turn up the heat to bring it to boil, then lower to a simmer and cook for 5 minutes to reduce slightly. Sitr in the Saffron Malloreddus and preserved lemon and cook for another minute, then add the kale. Cook until the kale has wilted, then season the dish with more salt and black pepper, to taste. Serve warm.
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Pasta Swaps: This recipe would also work well with Semolina Cavatelli, Whole Grain Radiators, or Semolina Radiators.
