In a pot, bring the water to boil, add the coarse sea salt and boil the orecchiette with the broccoli florets (all in the same water). If you use fresh orecchiette you can boil the broccoli and the orecchiette together as they will only take 5 minutes or less to cook. If you use dry store bought pasta, then cook the orecchiette in the water first for about 4 minutes, then add the broccoli florets to the pot and finish cooking till the pasta is al dente for another 4 / 5 minutes.
While the pasta cook prep the sauce. In a wide pan on medium heat, fry the garlic with the olive oil for 1 minute or until golden. Then add the chopped sun-dried tomatoes, the soy sauce, and the chili flakes. Let cook together for another minute on medium-low heat.
Add the lacinato kale (or kale or chard) to the pan and cook for about 3 to 5 minutes, adding some pasta water. Tear the black kale apart with your hands while adding it to the pan.
When the pasta and the broccoli are cooked, add it to the pan with the kale and stir everything together for another minute. Bring all the sauce and the pasta together by adding some pasta cooking water and some fake parmesan cheese (recipe on our blog). Serve immediately and enjoy!
Don't throw away the stems of the kale and the stem from the broccoli. Check out our blog for some zero waste recipes like our incredible zero waste pizza noodles.