Last week we noticed that the two varieties of kale that we planted were starting to get large. Even though compared to the squash and tomatoes they seemed small, the leaves were starting to fall down and touch the ground during the mid-day heat. My mom told me that the larger the leaves got, the tougher they became. In order to enjoy tender kale, we would need to pick some of the leaves this week.
We are not a crunchy family by most definitions, so I had ever really heard of kale being eaten two ways: In a salad (which I didn’t really enjoy, honestly), or as chips (which my mom wouldn’t enjoy). So off I went in search of what we could do with our first ‘harvest’ instead. I stumbled upon a recipe that seemed lovely on Pinterest, and declared that this week I would be making dinner for the two of us. I changed a few things around, adding a few herbs and some more vegetables, but without the inspiration I would be lost. I can’t wait to see what else we can cook up with all the kale that will continue to grow throughout the summer and fall.
Recipe: Kale Pasta, inspired by this recipe
8 oz. pasta of your choice
8 oz kale, rinsed and sliced into 1/4″ ribbons
1/4 large onion, sliced
1/8 large red bell pepper, sliced
1/2 lemon, juiced
zest of 1/2 lemon
3 cloves of garlic, minced
1/4 c. olive oil
2-3 oz. grated parmesan, to taste
salt, pepper, fresh rosemary, to taste
garnish with fresh basil
In a medium pan, heat 1/8 c. olive oil. Add in the onions and bell pepper, stirring occasionally. While the onion and bell pepper is cooking heat a pot of salted water to a boil. Add in the kale, cooking for 5 minutes. With a slotted spoon fish out the kale and set aside. Bring the water back to a boil and add in the pasta, stirring occasionally, cooking until done. Drain well.
Add the garlic, lemon zest, kale, rosemary, salt, and pepper to the onion and bell pepper. Simmer gently for a few minutes. Add in the pasta, lemon juice, additional olive oil as needed and stir until everything is evenly distributed. Stir in 3/4 of the parmesan.
Divide the pasta evenly between 2 plates, leaving some for ‘seconds’ depending on how hungry you are. Garnish with freshly chopped basil and parmesan. Enjoy!