Thursday, May 5, 2011

Kale Pasta with Lemon and Parmesan

Two nights ago I bought kale for the fist time. Last night I made kale for the first time and last night I ate kale for the first time. It is green and crunchy, and it is healthy. Suprisingly, it was good, good enough to make again. But next time I will add tomatoes and grilled chicken to make it more filling.


For the dressing:
3  cloves garlic, peeled
¼ tsp. salt
½ cup finely grated Parmesan cheese
6 tbsp. extra virgin olive oil
Juice of 1 large lemon
¼-½ tsp. red pepper flakes
Freshly ground black pepper, to taste

For the pasta:
1/2 lb. penne pasta
1 large bunch kale, rinsed and dried, stems removed

Bring a large pot of salted water to boil for the pasta.  Cook the pasta in the boiling water according to the package directions.

Meanwhile, make the dressing. Mince the garlic cloves. Sprinkle the minced garlic with ¼ teaspoon of the kosher salt and smash the garlic into a paste with a fork or the side of a chef’s knife. Transfer the garlic paste to a small bowl. Add in the Parmesan, olive oil, lemon juice * (original recipe says 2 lemons, but 1 was enough for me. Taste and add more as you like), red pepper flakes and black pepper. Whisk together until well combined.

Rinse the kale with water. 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 and toss with the kale and dressing until well coated. Serve with  additional Parmesan and some sort of chicken on the side.

Source: adapted from Spoon With Me
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