Kale has always been one of those polarizing foods: it hasn’t always been on the top of the shopping list. But the versatile green is making a comeback, not just in the health-food community!
This hippy/hipster green is quickly gaining popularity. It’s loaded with nutrients, minerals and lots of fiber; is budget friendly; and is abundant at farmers markets.
On my recent grocery adventure, kale for a steal of a price!
As a side dish, kale tastes wonderful when sautéed with garlic. It can also add a rich, hearty element to soups and stews.
Kale seems to be the chef’s “new menu darling”, making appearances in a variety of forms. One of my faves is Capital Hill’s Skillet Café’s Kale Caesar – now that is some fiber for you!
One dish that I love to make is my oh-so-good-for-you Pasta with Black Kale (also know as lacinato) Garlic and Lemon (I like to make it with Tinkyáda rice pasta for a gluten-free alternative). It’s perfect to whip up for a flavorful, quick and easy weeknight meal.
Whether you’re looking to add something new to your meals or looking for a very hearty green, pick up some kale at your local grocer and get cooking! -Kathy
Wheat-Free Pasta with Black Kale, Garlic and Lemon
Makes 4 entrée or 8 side-dish servings
1 12-ounce package Tinkyáda brown rice penne pasta
3 Tbsps extra virgin olive oil
1 large bunch organic black (dinosaur) kale, stemmed and cut into 2-inch pieces (about 6 cups)
4 cloves garlic, peeled and thinly sliced
1/4 cup low-sodium chicken broth
2 Tbsps fresh lemon juice
1 tsp minced or grated lemon zest
3/4 tsp kosher or sea salt
1/4 tsp fresh ground black pepper
1/4 cup freshly grated hard cheese, such as Parmigiano-Reggiano or Romano (optional)
Cook the pasta in lightly salted boiling water until just al dente; start checking the pasta at about 4 – 5 minutes. As soon as it is al dente, drain well and place in a bowl toss with 1 tablespoon of the olive oil. Cover with plastic wrap and set aside to keep warm.
Meanwhile, in a large nonstick sauté pan over medium-high heat, heat the remaining 2 tablespoons oil. Add the kale and cook, stirring often, for about 4-6 minutes until limp. Then add the garlic and cook about 3-4 more minutes, stirring often until the garlic is soft and the kale is well cooked, tender, and some pieces are getting a bit crispy. Add the broth, and cook, stirring, until almost all the liquid has evaporated.
Remove from the heat and stir in the pasta. Then add the lemon juice and zest, salt, pepper, and cheese if using. Toss the pasta well and serve immediately.
Recipe by Kathy Casey Food Studios®
