Meatless Wednesday – a quick, easy, tasty and healthy kale pasta

Kale – why does it get such a bad rep as being this granola hippie and not-very-tasty vegetable?  Maybe it’s because people don’t cook it the right way?  Or maybe it’s one of those “so-good-for-you-veggie” that you just assume it to taste bad?  Besides being a super anti-oxidant vegetable choke-full of chlorophyll, calcium, iron and lutein to protect

the eyes – it CAN be a super tasty vegetable.  A “grandmother of the cabbage family” , it comes in many varieties including purple kale and cool names like dragon kale and Tuscan kale.  Try and see which ones you like, as they vary in texture and colors.  I personally like the dragon kale as it tends to be smaller, more tender and bit smokey in taste.  As it cooks up, the rather tough and even plastic-y kale leaves transforms into this hearty, savory, bitey goodness that will have you do a headturn and say, “this is kale?”

In honor of Meatless Wednesday, I served a kale penne pasta.  Enjoy!

(what to cook with kale – quick and easy healthy dinner):

Kale penne pasta with sauteed leeks, onions and truffle oil

Ingredients:

4 cups Kale (leaves removed from stalk – hold middle of the stalk with one hand, pull the leaves with the other – no knife needed) and julienned

1/2 cup sliced leeks (white part only – which is tender and sweet)

1/2 onion sliced

3-4 cloves garlic, olive oil and salt to cook/season

1/2 lemon (zest and juice)

1) Boil water in pan for pasta.  Cook penne or other pasta al dente – about 10 min.  And while it’s cooking…

2) In a pan (big enough to add all the veggie and the pasta) – sautee garlic, leeks and onion in olive oil with a 3-finger pinch sprinkle of salt until translucent and slightly caramelized.  Add kale and stir.  Pour a ladle-full of pasta water into the vegetables tenderizing the kale.  Cook until most of the water evaporates, about 5 min in total.

3) Add the pasta to pan #2, toss to warm/coat pasta with the vegetables.  Squeeze lemon/add zest and drizzle extra olive oil and stir again.

4) Right before serving, drizzle some truffle oil (I actually use a truffle-infused olive oil since the real stuff is pretty pricey) and serve hot.

About chefkelly

Leveraging a lifelong passion for food and combining a unique cultural mesh of korean cuisine, robust flavors of Texas BBQ and California cuisine, Chef Kelly brings her own signature style to delectable perfect bites exploring complex and often surprising interplay of flavors, textures and colors. She has honed and shared her craft through her experiences from five star restaurant kitchens to private cooking instruction to her self-written food blog at chefkelly.com all made with 2 tablespoons of love; love for food, love for life.
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One Response to Meatless Wednesday – a quick, easy, tasty and healthy kale pasta

  1. I’m a huge fan of kale

    and its mild earthy

    flavor. I also make a similar

    and classic version of this

    recipe with broc rabe.

    Cheers,

    Reginald

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