Kale pasta

This is my favorite way to eat kale, which is my favorite vegetable. I make this at least once a week.. and you should too, as Kale is one of the most nutritious veggies around.

Pasta with kale, tomatoes and parmesean

Serves 3 (or more)

1-2 bunches kale, stems removed and torn into medium sized pieces
1 medium heirloom tomato, diced (non-heirloom tomatoes are OK)
2 cloves garlic
2 Tb Olive oil
1/2 cup Parmesan cheese
Salt and Pepper
1/2 lb Pasta (linguni or penne)

1) Prepare pasta according to package directions.

2) While the pasta is cooking, heat olive oil and garlic in a medium sized saucepan over medium heat. Rinse the kale under cold water in a colander. Shake off excess water and place in pan. Add salt and pepper to taste and cover pan so the kale can wilt.

3) Once the kale is cooked down, add the diced tomato and cook for a minute. Add Parmesan, more olive oil (if desired) and cooked pasta.

  1. Maddy said:

    I recommend adding 1/4 cup of any white wine on hand when the dish is almost done! Or making this dish with cheese ravioli (which is how Beth made it for me the 1st time).

  2. Julie said:

    I love kale and have never thought of adding it to pasta (usually it’s just baked into kale chips or steamed and eaten with a little olive oil and salt), but I am definitely going to try this out one day (probably after I’m done with Tracy Anderson. haha!)

  3. Mary O'Connell said:

    Beth! Fun blog! I made your kale pasta for dinner tonight (and lunch tomorrow!)- very good. I added a pinch of red pepper and some fresh basil from my “garden.”

    Since I have stolen your recipe, here is one for you for really easy, yummy salsa that is good on…everything. It is originally a Giada de Laurentis recipe; I use an actual orange (peeled but otherwise just separated into sections, pith and all) instead of just orange juice.

    Ingredients • 4 medium tomatoes, halved • 1/2 cup fresh cilantro leaves • 1 garlic clove, crushed • 3 tablespoons extra-virgin olive oil • 2 tablespoons fresh orange juice • 1/2 teaspoon red pepper flakes • Kosher salt and freshly ground black pepper • Serving suggestion: tortilla chips Directions Put the tomatoes, cilantro, garlic, olive oil, orange juice, and red pepper flakes in a food processor. Pulse until the ingredients are combined but still chunky. Season with salt and pepper, to taste. Transfer to a small bowl and serve with tortilla chips.

  4. Julie said:

    Making this recipe this week! mmmm

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