Have you ever cooked with kale before? Kale is a dark, leafy green commonly known as a “superfood” meaning that it is packed with nutrition. It comes in several varieties – I used the curly kale for this recipe.
Up until a few years ago, I had never eaten kale, let alone known how to prepare it! My friend, Angie, shared this recipe with me when I asked her how to cook with it as I really had no idea where to begin. I think it is delicious and hope you will too.
Ingredients
- 1/2 pkg. Trader Joe's brown rice spaghetti (8 oz.)
- 1 15 oz. can cannelini or great northern beans, drained and rinsed
- 1 bunch kale, de-stemmed and roughly chopped (any variety)
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 2 pieces cooked and crumbled bacon (I use Trader Joe's uncured, nitrate-free applewood smoked)
- salt, pepper, and red pepper flakes
- olive oil
- freshly grated parmesan cheese (omit for dairy-free)
- fresh herb vinagrette (recipe follows)
Instructions
- In a large skillet, heat 3 T. olive oil.
- Sprinkle some salt, pepper and red pepper flakes over the hot oil. (caution: only sprinkle a few pepper flakes if you like it mild!)
- Add chopped onion and garlic and cook until onion softens (about 5 min.).
- Add bacon and cook another minute.
- Add kale and cook until it just begins to wilt (you can add more olive oil if necessary).
- Add beans and cook, stirring frequently, until fragrant and heated through.
- Meanwhile, in a large saucepan or dutch oven, heat water and 1 T. olive oil to boil the pasta. Cook until al dente and prepare herb vinagrette.
- Drain pasta and return to saucepan.
- Add herb vinagrette and toss to coat.
- Add kale mixture and toss together as well.
- Divide among plates and serve topped with a generous amount of parmesan cheese.
Ingredients
- 1/4 c. assorted fresh herbs, finely chopped (I used 2 chives, 6 basil leaves and a handful of flat leaf parsley)
- 2 T. red wine vinegar
- 2 T. dijon mustard
- salt and pepper to taste
- a sprinkle of dry italian dressing packet (optional, but really good)
- 3-4 T. olive oil
Instructions
- In a small bowl or glass liquid measuring cup, place herbs and vinegar.
- Mash together with a whisk and let sit a few minutes.
- Whisk in mustard and seasonings.
- Then whisk in enough oil to make it slightly thickened and mild enough to suit your taste.
Angie also suggests that the Fresh Herb Vinagrette would be great to marinade chicken, toss with some steamed potatoes, or use as a salad dressing.
Speaking of Angie, she has generously shared all kinds recipes, tips, and information with me over the years. I asked her if I can post some recipes from her kitchen here on Wholesome Mama and she said, “Absolutely!”
{She seriously could easily write an entire cookbook with all of her culinary expertise and creativeness so I am grateful to be able to pass on some of her recipes to you!}
What is your favorite way to prepare kale?
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