{"id":2897,"date":"2012-02-10T00:03:03","date_gmt":"2012-02-10T00:03:03","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=2897"},"modified":"2012-02-10T00:03:03","modified_gmt":"2012-02-10T00:03:03","slug":"delicious-kale","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=2897","title":{"rendered":"Delicious Kale"},"content":{"rendered":"

Kale has always been one of those polarizing foods: it hasn\u2019t always been on the top of the shopping list. \u00a0But the versatile green is making a comeback, not just in the health-food community!<\/p>\n

This hippy\/hipster green is quickly gaining popularity. It\u2019s loaded with nutrients, minerals and lots of fiber; is budget friendly; and is abundant at farmers markets.<\/p>\n

\"Kale\"
\nOn my recent grocery adventure, kale for a steal of a price!<\/strong><\/p>\n

As a side dish, kale tastes wonderful when saut\u00e9ed with garlic. It can also add a rich, hearty element to soups and stews.<\/p>\n

Kale seems to be the chef\u2019s \u201cnew menu darling\u201d, making appearances in a variety of forms. One of my faves is Capital Hill\u2019s Skillet Caf\u00e9\u2019s<\/a> Kale Caesar \u2013 now that is some fiber for you! <\/strong><\/p>\n

One dish that I love to make is my oh-so-good-for-you Pasta with Black Kale<\/strong> (also know as lacinato) Garlic and Lemon<\/strong> (I like to make it with Tinky\u00e1da rice pasta for a gluten-free alternative). It\u2019s perfect to whip up for a flavorful, quick and easy weeknight meal.<\/p>\n

Whether you\u2019re 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<\/p>\n

Wheat-Free Pasta with Black Kale, Garlic and Lemon<\/strong>
\nMakes 4 entr\u00e9e or 8 side-dish servings<\/p>\n

1 12-ounce package Tinky\u00e1da<\/a> brown rice penne pasta
\n3 Tbsps extra virgin olive oil
\n1 large bunch organic black (dinosaur) kale, stemmed and cut into 2-inch pieces (about 6 cups)
\n4 cloves garlic, peeled and thinly sliced
\n1\/4 cup low-sodium chicken broth
\n2 Tbsps fresh lemon juice
\n1 tsp minced or grated lemon zest
\n3\/4 tsp kosher or sea salt
\n1\/4 tsp fresh ground black pepper
\n1\/4 cup freshly grated hard cheese, such as Parmigiano-Reggiano or Romano (optional)<\/p>\n

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.<\/p>\n

Meanwhile, in a large nonstick saut\u00e9 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.<\/p>\n

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.<\/p>\n

Recipe by Kathy Casey Food Studios\u00ae<\/p>\n","protected":false},"excerpt":{"rendered":"

Kale has always been one of those polarizing foods: it hasn\u2019t always been on the top of the shopping list. \u00a0But the versatile green is making a comeback, not just in the health-food community! This hippy\/hipster green is quickly gaining popularity. It\u2019s loaded with nutrients, minerals and lots of fiber; is budget friendly; and is […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760],"tags":[5558,2621,5288,3879,4119,5559,1109,5560,1662,2225,5561,5562,1185,5551,1111,988,1231,1602,2624,699,5563,4298,2449,1388,4163,5564,5565,2630,5566,5567,5568,5569,5570,2137,3134,3308,460,28,11856,5571,5572,2392,1150,291,5573,2213,2750,1037,5102,3138,3139,1575,1914,5574,5575,1845,5576,480,2193,4748,5577,5578,1029,5552,293,282,33,3620,11865,1854,1919,5579,1042,1921,2633,11860,1855,4890,1116,5580,2238,3950,1924,2411,1680,2459,1013,1280,5581,1479,4106,2545,5582,1329,1723,5583,2221,482,5553,1122,2591,1681,5515,2761,4108,11857,11859,1048,1014,5554,11861,466,1550,2691,1089,1090,532,4177,2098,5584,4178,5585,3796,5586,222,4144,5587,223,2476,5588,1437,4362,5589,1626,5212,5555,5556,4419,2649,5590,932,1132,5028,5557,4225,1155],"class_list":["post-2897","post","type-post","status-publish","format-standard","hentry","category-dishing-with-kathy-casey-blog","tag-abundant","tag-adventure","tag-al-dente","tag-alternative","tag-black","tag-black-kale","tag-boiling","tag-boiling-water","tag-bowl","tag-broth","tag-budget","tag-budget-friendly","tag-caesar","tag-capital-hill","tag-cheese","tag-chef","tag-chicken","tag-chicken-broth","tag-clove","tag-cloves","tag-comeback","tag-community","tag-cook","tag-cooking","tag-cut","tag-darling","tag-dinosaur","tag-dish","tag-drain","tag-element","tag-evaporate","tag-evaporated","tag-extra","tag-extra-virgin-olive-oil","tag-farmer","tag-farmers-markets","tag-fiber","tag-food","tag-foodie-news","tag-form","tag-forms","tag-free","tag-fresh","tag-garlic","tag-gluten","tag-gluten-free","tag-grated","tag-green","tag-grocer","tag-grocery","tag-grocery-store","tag-ground","tag-ground-black-pepper","tag-hard","tag-hard-cheese","tag-health","tag-health-food-community","tag-hearty","tag-heat","tag-high","tag-hippy","tag-hipster","tag-juice","tag-kale-caesar","tag-kathy-casey","tag-kathy-casey-food-studios","tag-komo","tag-komo-news-radio","tag-komo-radio","tag-kosher","tag-kosher-salt","tag-lacinato","tag-lemon","tag-lemon-juice","tag-lemon-zest","tag-lifestyle","tag-liquid","tag-list","tag-local","tag-low","tag-low-sodium","tag-market","tag-meal","tag-meals","tag-medium","tag-medium-high-heat","tag-menu","tag-minced","tag-mineral","tag-minerals","tag-news","tag-nonstick","tag-nutrients","tag-oil","tag-olive","tag-package","tag-parmigiano-reggiano","tag-pasta","tag-pasta-with-black-kale-garlic-and-lemon","tag-pepper","tag-piece","tag-pieces","tag-plastic","tag-plastic-wrap","tag-radio","tag-recent","tag-recipes","tag-rice","tag-rich","tag-romano","tag-salads","tag-salt","tag-saute","tag-sauteed","tag-sea","tag-sea-salt","tag-seattle","tag-serve","tag-shopping","tag-shopping-list","tag-side","tag-side-dish","tag-sliced","tag-sodium","tag-soup","tag-stem","tag-stemmed","tag-stew","tag-stir","tag-stirring","tag-store","tag-studio","tag-studios","tag-tablespoon","tag-thinly","tag-tinkyada-rice-pasta","tag-tinyada","tag-toss","tag-versatile","tag-virgin","tag-wa","tag-water","tag-wheat","tag-wheat-free","tag-wrap","tag-zest"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/2897","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2897"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/2897\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2897"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2897"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2897"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}