Thanks to Hurricane Irene, we prepared for a day/night of no power so we stocked up on a couple cans of soup and things we could cook on our grill (if possible). However, we were lucky not to lose power all day so when it came time to make dinner the last thing I wanted was canned soup or spaghetti-o's. Problem being that we didn't really have much in the house. Thankfully my friend Michelle brought me lots of kale from her garden so I started brainstorming meals to make with it that would provide us with enough leftovers for lunch tomorrow. I decided on something with pasta so I did a few google searches, got some ideas, and ended up with this.
Ingredients:
1 lb kale (about two bunches) center ribs and stems removed. I like to roll the leaves up and cut about 1/2 slices.
7 cloves of garlic sliced
pinch of salt
3 tablespoons olive oil
1 tablespoon fresh lime juice (lemons would have been better but pickings were slim here! Add more or less to taste.)
1/2 lb of spaghetti (whole wheat, soba noodles or buckwheat!)
1/2 cup Parmesan cheese (add more or less to taste)
Heat 2 tbs of oil in a large saucepan. Add garlic and salt, saute for about 3 minutes.
Add Kale and the last tbs of olive oil, stir to coat.
Cook for about 3 minutes until kale starts to wilt
Add a few teaspoons of water, cover and cook for about 20 minutes. Stirring occasionally and adding a little water as needed.
Meanwhile cook pasta according to package.
Drain, reserve 1/4 cup cooking liquid and add pasta to kale. Stir to combine.
Add lime juice and 1 tbs of cooking liquid. Toss to combine and add more liquid if needed.
Sprinkle with Parmesan cheese and serve!
Ingredients:
1 lb kale (about two bunches) center ribs and stems removed. I like to roll the leaves up and cut about 1/2 slices.
7 cloves of garlic sliced
pinch of salt
3 tablespoons olive oil
1 tablespoon fresh lime juice (lemons would have been better but pickings were slim here! Add more or less to taste.)
1/2 lb of spaghetti (whole wheat, soba noodles or buckwheat!)
1/2 cup Parmesan cheese (add more or less to taste)
Heat 2 tbs of oil in a large saucepan. Add garlic and salt, saute for about 3 minutes.
Add Kale and the last tbs of olive oil, stir to coat.
Cook for about 3 minutes until kale starts to wilt
Add a few teaspoons of water, cover and cook for about 20 minutes. Stirring occasionally and adding a little water as needed.
Meanwhile cook pasta according to package.
Drain, reserve 1/4 cup cooking liquid and add pasta to kale. Stir to combine.
Add lime juice and 1 tbs of cooking liquid. Toss to combine and add more liquid if needed.
Sprinkle with Parmesan cheese and serve!
This is a great way to incorporate more greens into your diet...and trust me, the more green leafy vegetables you eat the better!
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