Recipe Box: Lemony Kale Pasta

Our recent trip to New York was very kind to my kale craving. I love all greens (I even have my girls eating raw spinach), but kale is my current favorite. And I’m not the only one who loves it, apparently. Kale with eggs at breakfast, kale and grapefruit at lunch, kale with farro at dinner. I’m surprised we didn’t find a kale-tini during cocktail hour.

I read a few food magazines and blogs, so I know it’s a popular vegetable, but it isn’t on the menu of many restaurants in our city. (Or maybe we need to get out more.) I happily ordered it at most meals during our trip.

Once home, I searched for some healthy meals (to detox) and kale recipes (because, kale) and found this quick and easy pasta dish on my favorite food blog. It’s a cinch to prepare, which is really the best kind of recipe for me, and tastes delicious.

Lemony Kale Pasta

INGREDIENTS

For the dressing:
2 cloves garlic, minced
½ tsp. kosher salt, divided
½ cup finely grated Parmesan cheese
5-6 tbsp. extra virgin olive oil
Juice of 2 lemons
¼-½ tsp. red pepper flakes
Freshly ground black pepper, to taste

For the pasta:
1 lb. whole grain pasta, such as penne
1 large bunch kale (black/lacinato kale preferred), rinsed and dried, stems removed*

DIRECTIONS

Boil water for the pasta. To make the dressing, sprinkle 1/4 tsp. of salt on the minced garlic and mash with a fork to make a paste. Transfer to a small bowl and add the remaining salt, Parmesan, olive oil, lemon juice, red pepper flakes and pepper. Whisk together until well combined.

Cook the pasta according to package directions. Chop the kale into ½-inch ribbons.  Add the kale to a large bowl and toss with the dressing to coat well.  When the pasta is finished, drain well and let cool a minute or two.  Toss the pasta with the kale and dressing until well coated.  Serve with additional Parmesan as desired.

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*I used pre-cut kale because my grocery store had a big bag of it. I’m not sure what type it was, but it worked well. And I didn’t chop anything.

Recipe Source: Annie’s Eats

In other news, I am happy to report that I am running again! I ran three miles on Saturday with my friend, Sara. My goal is to get to the treadmill at least twice more this week, and I’m outlining my fitness plan for this summer so I can begin training for Wine and Dine. All three kids will be at home with me so it will be tricky, but I know I can do it!

Are you a kale fan? Let me know if you try this or point me in the direction of your favorite recipe. What race are you training for right now?

10 thoughts on “Recipe Box: Lemony Kale Pasta

  1. LOVE Kale. Best thing ever? Kale pesto over baked feta. Which reminds me of how much I miss feta.

  2. We make this all the time: Greg Atkinson’s recipe for Kale with Butterfly Pasta (Farfalle). Start 1/2 pound pasta in boiling salted water. Slice 3-4 cloves of garlic. Cut one bunch black/lacinato kale (stems removed) into 1/4″ ribbons. When pasta is al dente, drain, but reserve some of the cooking water. Pour a little over 1/2 cup dried currants or raisins to soften.

    Heat 3 T olive oil in large sauté pan, add 1/2 cup pine nuts (or chopped walnuts) and sauté about 2 minutes (watch that they don’t burn). Add garlic and stir for another minute, add kale and sauté for 2-3 minutes until wilted and tender. Add drained pasta and drained currants/raisins to the kale. (Heat briefly is necessary to rewarm the pasta and add a little of the pasta water if it is too dry.) Season with a little salt and a lot of freshly ground black pepper. Stir and serve with grated parmesan.

    It’s really good … but tonight I’m going to try your lemony version. Thanks!

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