I’m in a terrible habit of buying kale and then forgetting about it. Don’t get me wrong- I love this leafy green more than any other. It can be sauteed, baked into chips, added into soups, or enjoyed raw. I love the tough texture it has and the way it softens when its massaged. However, my preference for kale only spans to the curly variety. For some reason, dinosaur (or lacinato) and red kale just don’t do it for me.
Anyway, last night I saw my wilting kale and felt a tremendous amount of sympathy towards it. It deserved a better fate than the trash so I cooked it up with some pasta. It got me thinking what kale pesto would taste like… hmm…
Pasta with Leafy Greens
- 1 tbsp olive oil
- 1/2 medium onion, sliced thinly
- 3 cloves garlic, minced or crushed
- 1 tbsp lemon juice
- 1 bunch of your favorite kale, washed and chopped
- 1 box of your favorite pasta, preferably whole wheat
- Cayenne, basil, Italian season mix, salt, pepper to taste
- Prepare pasta as directed on the box.
- Meanwhile, heat a large frying pan on medium heat. Add olive oil and heat. Add onions and garlic. Cook until slightly browned.
- Add lemon juice, seasonings, and kale to the pan. Cook kale until it is almost wilted. Add a bit of water to prevent sticking or burning!
- When pasta is done and kale is cooked, toss the pasta in the frying pan. Coat with a thin layer of olive oil. Heat and then serve hot.
Note: I added a drizzle of marinara at the finish. Be creative- add freshly chopped tomatoes, spinach, or peppers!
I want to hear from you! Let me know what you think about different types of kale. Do you have any special recipes?