Careme

Instructions

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1. 1.

   Sprinkle 8 oz ground pork with 1 teaspoon Diamond Crystal kosher salt. Let it stand while you prepare the vegetables, about 10 minutes.

2. 2.

   Prepare the produce:

   • Dice 2 oz yellow onion.
   • Dice 8 oz Roma tomatoes.
   • Strip the stems from 4 oz lacinato kale leaves and chop the leaves.
   • Mince 2 garlic cloves.
   • Zest 1/2 lemon and squeeze out about 1 tablespoon juice.

   Keep the zest and juice for finishing.

3. 3.

   Bring 1 quart water to a boil in a medium pot. Add 2 tablespoons plus 3/4 teaspoon Diamond Crystal kosher salt, then 6 oz whole-grain penne. Stir well and cook until just tender, about 9–11 minutes; drain.

4. 4.

   Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned pork, 1/2 teaspoon fennel seeds, and 1/4 teaspoon crushed red pepper flakes. Break up the pork and cook until browned and cooked through, about 6 minutes. Transfer it to a plate.

5. 5.

   Add the diced onion to the skillet with 1/2 teaspoon Diamond Crystal kosher salt. Cook for 3 minutes, then stir in the minced garlic for 30 seconds.

6. 6.

   Add the diced tomatoes, chopped kale, and 1 teaspoon Diamond Crystal kosher salt. Cook, stirring, until the tomatoes soften and the kale wilts, about 5 minutes. Add 1/4 cup water if the skillet looks dry.

7. 7.

   Return the pork to the skillet. Toss with the drained penne and cook for 1 minute to bring everything together. Stir in the lemon zest and juice, then divide between two warm bowls.

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