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.
MAKES TWO-THREE SERVINGS
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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